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Sauté-Then-Simmer Risotto
Nb persons: 6
Yield:
Preparation time:
Total time:
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| 1/4 cup | yellow onion, diced small |
| 1 large | garlic clove, chopped fine |
| 1 Tbsp | olive oil |
| 1 cup | Arborio rice, uncooked |
| 1/4 cup | vermouth |
| 4 cups | chicken broth |
| 1 cup | whipping cream |
| 3 Tbsp | butter |
| 1/3 cup | Parmesan cheese, shredded |
Press the Power button on the rice cooker. Add onion, garlic and olive oil to inner cooking pot. Press Sauté-Then-Simmer button. The sauté indicator light will illuminate. Add rice and mix when 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 securely. Sauté-Then-Simmer technology then will 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.
Serves 4-6.
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