Saute-Then-Simmer™ 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
Preparation time 5mins
Cooking time 45mins
Adapted from aroma-housewares.com

Preparation

Step 1

Turn rice cooker on and allow to heat about 5 minutes. Add onion, garlic and olive oil to inner pot. Press the saute button. The saute indicator light will illuminate. 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 lid. Saute-Then-Simmer Technology will then will automatically adjust to simmer to cook rice. Once the rice cooker automatically turns to "Keep-Warm" open lid and stir in butter and Parmesan cheese. Serves 4 to 6.