ORANGE CHIPOTLE RISOTTO IN RICE COOKER OR STOVE TOP

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Orange Chipotle Risotto in Rice Cooker or Stove Top image

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.

Provided by Rita1652

Categories     White Rice

Time 1h10m

Yield 3 cups, 5-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • Rice Cooker:.
  • 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.
  • Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
  • Stove Top:.
  • 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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