Rice Cooker Mushroom Barley Risotto - cooking recipe

Ingredients

2 tablespoons butter
2 tablespoons olive oil
5 shallots, coarsley chopped
1/2 teaspoon dried thyme
1 teaspoon dried chili pepper flakes (or to taste)
1 red bell pepper, diced
1 pinch saffron
2 -3 garlic cloves, minced
16 ounces baby portabella mushrooms, sliced
1 1/2 cups pearl barley, rinsed under cold water
2 1/2 2 1/2 cups vegetable broth or 2 1/2 cups chicken broth
1/2 cup water (optional)
1/2 cup white wine
2 teaspoons salt
fresh ground black pepper
1/3 cup grated parmesan cheese (or more if desired)

Preparation

Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
Add in Parmesan cheese and mix until the cheese has melted.