Originally Posted by Baketech
Can you share this recipe...
With pleasure. The only thing I ask in return is that you post after you make it to let me know how you liked it
Risotto Milanese for the Rice Cooker
3 cups chicken stock
pinch of saffron threads
1 TBSP EVOO
1 TBSP butter
3/4 cup diced onion
1/4 cup dry white wine
1 cup plus 2 TBSP med-grain rice (if doubling recipe then 2 and 1/4 cups rice)
1 TBSP butter
1/4 cup grated Parmesan cheese
Crush the saffron into a cup of stock and heat. Let sit while preparing the rest of the dish.
Set rice cooker on Quick Cook or reg cycle and add butter and EVOO. When butter melts add onions. Cook until soft, stirring a few times.
Add wine and cook for another minute.
Add rice and cook until each grain only has a small white spot in the center, stirring occasionally. If you double the recipe then be patient as this step can take a while.
Add the stock and stir. Close the cover and reset the rice cooker for the Porridge cycle. It is possible that the unit might not turn on correctly at this point. If that happens then it is because the unit is too hot. Take the bowl out and let it cool for 5-10 minutes and try starting it again. I have had to do this every time I have made this, but eventually it works. When the cycle ends stir the rice and add the butter and cheese. Season to taste. Serve immediately.