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    MushroomRisotto

    watch the jar ↓

    A black bowl of creamy mushroom risotto flecked with oregano and chilli flakes400+ cooks
    ★ 4.3
    • Total time:55min
    • Your hands-on time:13min you
    • Longest hands-free stretch:28min free

    How upliance makes mushroom risotto, step by step

    Outside the jar · a bowl
    +5 min in the bowl
    CHOP
    STIR
    HEAT
    MASH
    READY
    0:00
    Mushroom risotto. Done.
    13 min36 min
    1. upliance, upliance

      This cooks it.

      • CHOP
      • SAUTÉ
      • STIR
      • COOK
      +−What is it?

      upliance is a steel jar on a smart base with a touchscreen. It weighs, chops, sautés, stirs and cooks, and the screen tells you what to drop in next. Scroll to watch it make mushroom risotto from above, including the long stir risotto is famous for.

    2. You, 8 min

      Peel, halve, rinse

      +−How rough?

      Peel 8 garlic cloves (the longest job, about 3 minutes). Peel an onion and cut it in half. Pull the stem off 1 green chilli. Cut the roots off 10 coriander stems and wash them. Rinse 200 g button mushrooms and wash 120 g rice. The mushrooms go in whole: no slicing, that's the jar's job.

    3. You, 30 s

      Drop 1 of 4

      +−What goes in

      8 peeled garlic cloves, 1 green chilli, the two onion halves and 10 coriander stems, stalks and all. upliance weighs them as they land.

    4. Line drawing: jar with lid and crown on
      upliance, 10 s

      Chops it all fine

      +−No knife?

      No knife, no tears. With the lid and crown on, the blade chops the onion, garlic, chilli and coriander fine in about 10 seconds. Scrape the sides down once it stops.

    5. You, 15 s

      Drop 2 of 4

      +−What goes in

      2 tbsp pomace olive oil over the chopped aromatics. Then lift the crown off the lid.

    6. Line drawing: crown lifted off the lid
      upliance, 3 min

      Sautés the aromatics

      +−Till when?

      With the crown off so the moisture escapes, upliance sautés the aromatics in olive oil for 3 minutes, stirring by itself, till the raw onion and garlic smell is gone.

    7. You, 15 s

      Drop 3 of 4

      +−What goes in

      200 g button mushrooms, rinsed and whole. Put the crown back on.

    8. Line drawing: scraping the jar sides with a spatula
      upliance, 8 s

      Shreds the mushrooms

      +−No slicing?

      Slicing 200 g of mushrooms by hand is a good 5 minutes. With the lid and crown on, the blade shreds them in three quick bursts, about 8 seconds. Scrape the sides down when it stops, then lift the crown off again.

    9. Line drawing: crown lifted off the lid
      upliance, 5 min

      Sautés the mushrooms

      +−Why crown off?

      Mushrooms are mostly water. With the crown off, upliance sautés and stirs them for 5 minutes so that water steams away and they pick up colour instead of stewing.

    10. You, 90 s

      Drop 4 of 4

      +−What goes in

      Everything else, at once: 300 g milk, 300 g water, 120 g washed sona masoori rice, 1 bay leaf, a 20 g cheese cube, then 1 tbsp oregano seasoning, 1⅛ tsp salt and ¼ tsp black pepper. Crown back on.

    11. upliance, 28 min

      Stirs it so you don't

      28MIN FREEno standing, no stirring
      +−The famous stir?

      Risotto usually means 25 minutes at the stove, spoon in hand. Here the rice cooks in the milk with the lid on, and upliance keeps it moving the whole way: a gentle turn to start, 15 minutes of steady stirring while the rice lets go of its starch, then a turn every so often while it thickens and the cheese melts through.

    12. Line drawing: jar with the lid off
      You, 1 min + 5 rest

      Pour out. Let it rest.

      +−Why rest?

      Pour the risotto into a serving bowl and leave it for 5 minutes. It thickens as it sits, so don't worry if it looks loose straight out of the jar.

    13. Creamy mushroom risotto topped with oregano and chilli flakes
      You, 1 min

      Oregano, chilli flakes. Serve.

      +−Finish

      Scatter ½ tbsp oregano seasoning and ½ tsp chilli flakes over the top. Fish out the bay leaf if you spot it, and eat it warm.

    Your 55 minutes, split

    You: 13 min
    peel & rinse · 4 drops · garnish+5 min waiting outside the jar, hands-off
    upliance: 36 min28 free
    chop · shred · sauté · stir · cook
    upliance: a steel jar on a smart base with a touchscreen

    You: 13 min. upliance: 36 min.

    Get upliance
    Full recipeIngredients by drop and every step+−

    A creamy one-pot mushroom risotto, made the Indian-kitchen way: sona masoori rice cooked in milk with shredded button mushrooms, garlic and coriander, and a cheese cube melted through. The jar shreds the mushrooms and does all the stirring.

    Italian. Veg one pot meal. Serves 2. About 55 min start to finish; about 13 min of it is you. Cooked 400+ times on upliance.

    Ingredients (2 servings)

    Drop 1chopped fine by the jar

    • Garlic peeled8 cloves
    • Green chilli top stem removed1
    • Onion peeled, cut in 21
    • Coriander leaves roots removed, washed10 stems

    Drop 2aromatics sautéd

    • Pomace olive oil 2 tbsp

    Drop 3shredded and sautéd by the jar

    • Button mushrooms rinsed, whole200 g

    Drop 4stirred and cooked, ~28 min

    • Milk 300 g
    • Water 300 g
    • Sona masoori rice washed120 g
    • Bay leaf 1
    • Cheese cube 20 g
    • Oregano seasoning 1 tbsp
    • Salt 1⅛ tsp
    • Black pepper ¼ tsp

    To serve

    • Oregano seasoning ½ tbsp
    • Chilli flakes ½ tsp

    Steps

    1. Prep (you, ~8 min). Peel 8 garlic cloves. Peel the onion and cut it in half. Remove the stem from the green chilli. Cut the roots off 10 coriander stems and wash them. Rinse 200 g button mushrooms and leave them whole. Wash 120 g sona masoori rice.
    2. Drop 1 (you, 30 s). Put the garlic, green chilli, onion halves and coriander into the jar.
    3. upliance, 10 s. With the lid and crown on, it chops everything fine. Scrape down the sides.
    4. Drop 2 (you, 15 s). Add 2 tbsp pomace olive oil and take the crown off the lid.
    5. upliance, 3 min. It sautés the aromatics, stirring by itself, till the raw smell is gone.
    6. Drop 3 (you, 15 s). Add 200 g whole button mushrooms and put the crown back on.
    7. upliance, 8 s. It shreds the mushrooms in a few quick bursts. Scrape down the sides and take the crown off again.
    8. upliance, 5 min. It sautés and stirs the mushrooms till their water cooks off and they take on some colour.
    9. Drop 4 (you, ~90 s). Add 300 g milk, 300 g water, the washed rice, 1 bay leaf, a 20 g cheese cube, 1 tbsp oregano seasoning, 1⅛ tsp salt and ¼ tsp black pepper. Put the crown back on.
    10. upliance, ~28 min. With the lid on, it cooks the rice in the milk and keeps it moving the whole time: a gentle turn at first, about 15 minutes of steady stirring, then a turn every so often till the risotto is thick and creamy. This is your free time: about 28 minutes with no standing and no stirring.
    11. Rest (you, 1 min, then 5 min wait). Pour the risotto into a serving bowl and let it sit for 5 minutes to thicken.
    12. Serve (you, 1 min). Top with ½ tbsp oregano seasoning and ½ tsp chilli flakes. Remove the bay leaf and serve warm.
    More recipesCooked 400+ times on upliance