RECIPES
Sauté-Then-Simmer™ Risotto
Ingredients
¼ cup | yellow onion, diced small |
1 large | garlic clove, chopped fine |
1 tbsp | olive oil |
1 cup | Arborio rice, uncooked |
¼ cup | vermouth |
4 cups | chicken broth |
1 cup | whipping cream |
3 tbsp | butter |
⅓ cup | Parmesan cheese, shredded |
Press the POWER/KEEP WARM button to turn on the rice cooker. Add onion, garlic and olive oil to inner cooking pot. Press the
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Ingredients |
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2 tbsp | olive oil (can use up to 1/4 cup) | Press the POWER button to turn on the rice cooker. Add rice, olive oil, onion and garlic |
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1 | onion, chopped fine | to the inner cooking pot. Press the |
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1 | garlic clove, minced | light will illuminate. Using a |
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2 cups | medium or | allow to sauté for roughly 5 minutes, or until onion is soft. Add remaining ingredients. |
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2½ cups | chicken stock (or vegetable stock if vegetarian) |
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1 tbsp | tomato paste | rice. Close the lid securely and allow to cook. Once rice is finished, the rice cooker will |
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Pinch | oregano | automatically switch to |
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1 tsp | salt |
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| For additional rice cooker recipes, or even to submit your own, visit our website at www.AromaCo.com! | 29 |