Originally Posted by suziquzie
care to share GB?
3 cups chicken stock
pinch of saffron threads
1 tbsp olive oil
1 tbsp butter
3/4 cup finely chopped onion
1/4 cup dry white wine
1 cup plus 2 tbsp medium grain rice such as Arborio or Carnaroli
1 tbsp butter
1/4 cup fresh grated parmesan
Heat 1 cup of stock and add the saffron, crushing it between your fingers as you add it. Set aside.
Set rice cooker to regular cycle and turn on. Put olive oil and butter into the rice cooker bowl and stir till the butter melts. Add the onion. Cook, stirring, until onion is soft. Add the wine and cook for another minute.
Add the rice and stir every once in a white until you see just a little white dot in the center of each grain. The ends of each piece of rice should be transparent or close to it. Add the chicken stock and the saffron (all of the stock).
Reset the rice cooker and close the cover. Set on the regular cycle and let it go until it is done (just like making regular rice at this point. With my cooker I find that Before I reset it I need to take the bowl out and let it cool for about 5 minutes first otherwise the rice cooker won't turn back on.
When the rice cooker is done, give it a stir. It will be a little soupy. This is OK. Add the butter and cheese and stir until the butter is melted. Serve right away.
These instructions are for fuzzy logic rice cookers. I am sure it can be done with a regular rice cooker too. You might just need to do everything up until you reset the cooker and close the lid on the stove top instead of the cooker.