to fit smaller rice cookers.
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Delicious, classic risotto in less than an hour.
Total: 50-60 minutes Yield: Serves 4-6
1 cup Arborio rice
1/4 cup yellow onion, diced
1 large garlic clove, finely chopped
1 tblsp olive oil
1/4 cup vermouth
4 cups chicken broth
1 cup whipping cream
3 tblsp butter
1/3 cup Parmesan cheese, shredded
Set rice cooker to Sauté-Then-Simmer™. 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.
When the rice cooker switches to Keep-Warm, open the lid and stir in the butter and Parmesan cheese. Serve immediately.