Risotto with Caramelized Onions and Fontina Cheese - xp

October 1, 2006

@@@@@

Risotto with Caramelized Onions and Fontina Cheese

2 tablespoon olive oil, divided

2 tablespoon butter, divided

1 clove garlic, crushed

1 cup + 2 tablespoons Arborio rice

1/2 teaspoon dried thyme

1/2 teaspoon salt

freshly ground black pepper to taste

1/2 cup sherry

1 can fat-free chicken stock + a bit more liquid to add at the end

1/2 cup caramelized onions, chopped

1/2 cup Fontina cheese, grated

1. Set the rice cooker to " Quick Cook " and add 1 tablespoon of olive

oil and 1 tablespoon of butter. Add crushed garlic and saute about 1-2

minutes.

2. Add rice and cook, stirring frequently. (At this point I was all

set to add my wine and cook until it was absorbed. However, the rice

cooker started counting down and I was afraid it would not sustain

enough temperature for long enough to get the liquid absorbed, so I

reset it. When I reset it, the rice cooker would not go back to " Quick

Cook " . It apparently will not take your cooking selection if the

cooker is too hot. I waited for it to cool down and then set it back

to " Quick Cook " .) Add sherry and stir until liquid is absorbed. Add

chicken stock, stir and close rice cooker.

3. Reset cooker to " Regular " setting. (Again, I had a problem with the

cooker not resetting, presumably due to being too hot. I had to let it

sit a bit before I could get it to reset to " Regular " . This little

problem is annoying and makes the whole process take longer. I need to

look into setting the cooker to whatever setting I will ultimately be

using and seeing if it gets hot enough to get me through the saute

phase.) Cook for about 20-30 minutes or until most of the liquid is

absorbed. (I checked at the recommended 20 minutes, but it had not

really reached a rolling boil. At about 25-28 minutes, it hit a

rolling boil and was just about done.) Reset cooker to " Keep Warm " .

4. Stir rice thoroughly. Add the remaining olive oil and butter, if

desired. Stir in caramelized onions and Fontina cheese. Add more

liquid if necessary to get the desired consistency.

Source: Alysha at savorynotebook.blogspot with inspiration from The

Ultimate Rice Cooker Cookbook

Formatted by Chupa Babi in MC: 09.18.05

TAlysha:the difference this time was that I set the rice cooker to

the " Regular Cycle " and monitored the time, rather than letting the

cooker determine when the rice was done. After the rice reached an

acceptable texture, I reset the rice cooker and set it to " Keep Warm " .

I also find that by adding a bit of stock or other liquid at the end,

when the risotto is finished cooking, I can get a better consistency

(re: less gloppy) - if I add the liquid only when it's simmering, it

gets absorbed.

Well, I think I can safely say that risotto works quite well in the

rice cooker. It may not be truly authentic, but it was much easier

than standing over the stove for 20 minutes and it didn't overheat the

kitchen. I'll definitely be more likely to make risotto now that I've

found an easier way. And my whole family is happy about that!

-----

October 1, 2006

ouch, you said the ch word, make it veggie broth it's better anyway )

hugs,

Chanda

-

Chupababi

; recipes

Cc: ethnicregionalmcook ; mediterranean

Sunday, October 01, 2006 3:10 PM

Risotto with Caramelized Onions and Fontina Cheese

- xp