Recipe: Risi e Bisi with Shrimp (rice cooker)

RISI E BISI WITH SHRIMP

1 pound shrimp, peeled, deveined, halved lengthwise
4 teaspoons extra virgin olive oil, divided
2 teaspoons unsalted butter
2/3 cup finely chopped onion
2/3 cup finely chopped celery
6 tablespoons dry white wine or vermouth
2 (rice cooker) cups Arborio rice*
6 cups chicken or vegetable stock (may use half water)
2 1/2 cups fresh or frozen thawed peas
1/2 cup freshly grated Parmesan cheese, divided use

Place shrimp in a small bowl and drizzle with 1 teaspoon of the olive oil. Toss to coat. Lightly coat the steaming tray with cooking spray. Arrange shrimp in steaming tray; reserve.

Place remaining olive oil and butter in the rice cooking bowl. Cover, turn on, and wait one minute. Stir in the chopped onion and celery and cover; cook 1 minute.

Add the rice; stir to coat completely. Cover and cook 2 minutes.

Stir in the wine; cover. Cook 2 to 3 minutes until the wine is completely absorbed.

Add the stock; stir. Cover and cook for 22 minutes, stirring 2 or 3 times during cooking.

After 22 minutes, place steaming tray over Rice Cooking Bowl and cover. Continue to cook until Rice Cooker switches to "Warm", about 8 to 10 minutes longer.

Add peas to Rice Cooking Bowl. Cover and let stand on "Warm" for 5 to 10 minutes.

Just before serving, stir peas and steamed shrimp along with half the Parmesan into the cooked rice. Serve in warm bowls and top with remaining Parmesan.

*Your rice cooker cup equals 6-ounces (12 tablespoons
or 3/4 of a standard 1-cup measure) measuring cup.

Makes 4 entree servings
Source: Cuisinart 8-cup rice cooker manual