Guest guest Posted October 1, 2006 Report Share Posted October 1, 2006 Add to the collection of untried, but gotta find the time someday! Chupa @@@@@ Plugged In Rice Cooker Risotto 2 tablespoons olive oil 2 large shallots, minced 1 large clove garlic, minced 1 cup Arborio rice 2 cups chicken stock or canned chicken broth or veggie equivlent 1 cup onion cooking liquid 2 teaspoons finely grated lemon zest 3 tablespoons finely chopped, pitted, oil cured black olives 2 tablespoons finely chopped sun dried tomatoes, commercial or homemade 2 large caramelized onions 4 ounces freshly grated Parmesan cheese Salt and freshly ground pepper Parsley, chopped Place everything except the parsley and cheese in the rice cooker. Cook until the rice is tender and has absorbed most of the liquid. Stir in the cheese and parsley. Salt and pepper to taste. Serve immediately. 4 to 6 first course or side dish servings Source: Plugged In,William Morrow at posted to Cooking.com Formatted by Chupa Babi in MC ----- Quote Link to comment Share on other sites More sharing options...
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