Recipe: Saffron Risotto with Snow Peas (rice cooker)

SAFFRON RISOTTO WITH SNOW PEAS

4 cups water
1/2 teaspoon saffron threads
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1/4 cup minced carrot
1/4 cup minced celery
1/4 cup minced shallot
1 1/2 (rice cooker) cups Arborio rice*
6 tablespoons dry white vermouth or other dry white wine (not Chardonnay)
1 teaspoon kosher salt
1 1/2 cups shredded snow peas

Heat the water until simmering (may be done on stovetop or in microwave). Stir in saffron threads; reserve.

Insert the rice cooking bowl in the rice cooker. Place the olive oil and butter in the rice cooking bowl, cover and turn Rice Cooker on. Heat olive oil and butter for 1 minute.

Add the minced carrot, celery and shallots. Cover and cook 2 minutes. Stir in Arborio rice; cover and cook 2 minutes.

Stir in wine; cover and cook 3 minutes.

Stir in saffron infused water and salt. Cover and cook until the Rice Cooker switches to "Warm", about 28 to 29 minutes. Lift lid, stir with rice paddle and recover two or three times while cooking.

Add snow peas to the Rice Cooker on top of the risotto; cover and let stand 5 minutes.

Stir snow peas into risotto and transfer to a warm serving bowl. Serve immediately.

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

Makes 6 entree servings or 12 side dish servings (6 cups total)
Source: Cuisinart 8-cup rice cooker manual