Classic Risotto
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Classic Risotto

Delicious, classic risotto in less than an hour.

Total: 50-60 minutes Yield: Serves 4-6


1/4 cup yellow onion, diced

1 large garlic clove, finely chopped

1 tablespoon olive oil

1 cup Arborio rice, uncooked

1/4 cup vermouth

4 cups chicken broth

1 cup whipping cream

3 tablespoons butter

1/3 cup Parmesan cheese, shredded

Place the inner cooking pot into the rice cooker. Turn the rice cooker on and press the "Saute-Then-Simmer™" button. Allow to heat and add onion, garlic and olive oil to the inner cooking pot. Add rice and mix with a long handled spoon until well coated. Add vermouth and stir until liquid has been absorbed. Stir in the chicken broth and whipping cream; mix well and close the lid. Saute-Then-Simmer™ Technology will then automatically adjust to simmer to cook rice. Once the rice cooker automatically turns to "Keep-Warm," open the lid and stir in the butter and Parmesan cheese. Serve immediately.
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