Risotto Milanese - Rice Cooker
- Number of Servings: 5
Ingredients
3 cups chicken stockPinch of saffron threads1 tablespoon olive oi2 tablespoons butter, divided3/4 cup finely chopped yellow onion1/4 cup dry white wine1 cup + 2 tablespoons arborio rice1/4 cup Parmesan cheese
In a saucepan, or using a microwave oven, heat 1 cup of chicken stock and crush the safffron into it. Let stand for 15 minutes.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Add onion and saute until translucent. Stir in the wine and saute for 1 minute. Add arborio rice, stir to coat in oil/butter, then saute until becoming translucent, 3 to 5 minutes.
Tarnsfer rice mixture, stock with saffron, and remaining stock to rice cooker. Stir. Cook on porridge cycle until ready (about 1 hour).
Serving Size: Makes 5 1-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SCARNEVA.
Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Add onion and saute until translucent. Stir in the wine and saute for 1 minute. Add arborio rice, stir to coat in oil/butter, then saute until becoming translucent, 3 to 5 minutes.
Tarnsfer rice mixture, stock with saffron, and remaining stock to rice cooker. Stir. Cook on porridge cycle until ready (about 1 hour).
Serving Size: Makes 5 1-cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SCARNEVA.
Nutritional Info Amount Per Serving
- Calories: 247.0
- Total Fat: 7.0 g
- Cholesterol: 16.2 mg
- Sodium: 217.1 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 0.9 g
- Protein: 8.1 g
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