Rice of the Day -- Italian Risotto with Mushrooms and Tofu

1/2 Sweet, mild Onion, diced (or Shallots -- 1/2 to 1 cup)
2 tbsp. Olive Oil (very light in color)
2 tbsp. Sesame Oil
2 "cups" Italian Risotto rice, unrinsed
1 tbsp. fresh ground pepper
1 tbsp. salt
1 cup white wine
1 cup chicken broth

Topping
1 1/2 cup Sliced Mushrooms (I would prefer Baby Bella, but used plain white ones)
4-8 oz. very firm tofu, in 1/2 to 1 inch cubes
1/2 onion, diced
2 tbsp. Olive Oil
2 tbsp. Sesame Oil
2 tbsp. Soy Sauce
1 tbsp. pepper

In the Olive Oil, saute the 1/2 onion until limp and slightly caramelized. Add the rice and brown in the pan for about 2 or three minutes. Add the salt and pepper. At the very end, add the Sesame Oil. Place in the cooker and add the broth and wine. Fill with water until the 2.0 line for Porridge is reached. Close the lid and set the machine on "Porridge." It will take a while -- about an hour. Since the machine uses fuzzy logic, it will optimize all the variables it senses with the sensor so that the rice is cooked perfectly.

When it shows 15 minutes left to go, place Olive Oil in pan and begin to cook the onion. After a couple of minutes, add the sliced mushrooms and tofu. Saute until nice and brown. Add the Soy Sauce, pepper and Sesame Oil and remove from heat. When the rice is ready, spoon the hot rice porridge into 4 bowls and spoon some Mushroom mixture on top. Dress with some sprinkled toasted Sesame seeds.

Serve with Green salad and hot French bread.

Changes: This was very good; not excellent. Reduce the amount of pepper; increase the amount of broth or use bullion cubes. Do not caramelize the onions; leave off the soy sauce. The Tofu was good, but the kids didn't care for it. Add Parmesan cheese.

Still, the texture of the Risotto was perfect; this machine works very well on a Risotto.