Fantastically tender and chewy risotto with squid and flavourful mushrooms make for an elegant dish you can serve at home.

Add rice and water (1:1.2) to the rice cooker until it is cooked.

Heat a non-stick frying pan over medium heat. Add oil, garlic and capers and cook until the garlic is lightly golden.

Add mushrooms and white wine and cook until mushroom slices are soften. Add squid rings and cook for 1 min.

Stir in cooked rice, season with salt and pepper and cook for 5 min until the squid is completely cooked.

Remove from heat, add coriander and Parmesan cheese and serve.