Risotto

By Beefman-2

Ingredients

• 1/4 cup yellow onion, diced
• 1 large garlic clove, finely chopped
• 1 tablespoon olive oil
• 1 cup Arborio rice, uncooked
• 1/4 cup vermouth
• 4 cups chicken broth
• 1 cup whipping cream
• 3 tablespoons butter
• 1/3 cup Parmesan cheese, shredded

Details

Servings 4
Cooking time 60mins
Adapted from aroma-housewares.com

Preparation

Step 1

Place the inner cooking pot into the rice cooker. Turn the rice cooker on and press the "Saute-Then-Simmer™" button. Allow to heat and add onion, garlic and olive oil to the inner cooking pot. Add rice and mix with 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. Saute-Then-Simmer™ Technology will then 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. Serve immediately.