Orange Chipotle Risotto in Rice Cooker or Stove Top |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The creamy rice is flavored with fresh orange juice and zest. The smokey chipotle in adobo complements the orange. Saffron giving this a beautiful color. The cheese adds to the creaminess and saltiness so take care when seasoning. Ingredients:
1 tablespoon butter |
1 small onion (1 cup) |
1 cup arborio rice |
3 cups hot water or 3 cups hot chicken broth, adding more if needed |
1 cup orange juice |
1/2 teaspoon orange zest |
1 teaspoon saffron thread, optional will enhance a pretty color and fragrance |
1 chipotle chile in adobo (use sauce taste) |
3 ounces asiago cheese, 1/2 cup grated |
1 bunch fresh parsley, 1/4 cup chopped |
Directions:
1. Rice Cooker:.
2. Saute onions in butter in an open rice cooker, then add Arborio rice and liquids, zest, saffron, and chipotle pepper and sauce. Cook for about 25 minutes in an on/off cooker or use the slow or porridge cycle if your machine has one which should be 1 hour.
3. Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
4. Stove Top:.
5. Heat butter in a heavy non stick pot. Add onions and cook till translucent. Add rice and stir till coated. Add zest, saffron, and chipotle pepper and sauce. Add 1 cup of liquid at a time stirring on medium heat until absorbed. Continue cooking and adding liquid till desired tenderness is achieved. Stir in cheese and parsley season to taste with salt and pepper.
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