If you don't have saffron, omit the hot water, increase the chicken broth to 3 cups(750 mL) and replace the saffron with 2 tspn(10 mL) ground turmeric, adding it with the broth.
The risotto will hold on the Keep Warm cycle for about an hour, but you'll need to add 1/4 cup(60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.
Medium to large rice cooker; fuzzy logic (preferred) or on/off
1 tspn crushed saffron threads
1/4 cup hot water
2 tbsp extra virgin olive oil
5 tspn butter, divided
1 onion, finely chopped
1 cup Arbrorio rice
1/4 cup white wine
2 3/4 cups chicken broth
1/2 cup freshly grated Parmesan cheese
salt and freshly ground pepper
additional freshly grated Parmesan cheese
- In a measuring cup or small bowl, combine saffron threads and hot water; set aside to steep.
- Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL0 butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent.
- Add the rice and sauté for about 4 minutes or until rice is mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in saffron infused water and chicken broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 25 minutes. Stir two or three times while the risotto is cooking.
- When the timer sounds, check to make sure the risotto is al dente. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with Parmesan.
Recipe courtesy of 300 Best Rice Cooker Recipes by Katie Chin
Italy [ print this recipe for Risotto Milanese ]