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
|
|
|
|
|
|
|
|
| Ingredients |
|
|
| 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 |
| 1 | onion, chopped fine | to the inner cooking pot. Press the |
| 1 | garlic clove, minced | light will illuminate. Using a |
| 2 cups | medium or | allow to sauté for roughly 5 minutes, or until onion is soft. Add remaining ingredients. |
| 2½ cups | chicken stock (or vegetable stock if vegetarian) | |
| 1 tbsp | tomato paste | rice. Close the lid securely and allow to cook. Once rice is finished, the rice cooker will |
| Pinch | oregano | automatically switch to |
| 1 tsp | salt |
|
|
|
| |
28 | Download your free digital recipe book at www.AromaCo.com/3000SBRecipes |