Orange Chipotle Risotto in Rice Cooker or Stove Top

“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.”
READY IN:
1hr 10mins
SERVES:
5-6
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Rice Cooker:.
  2. 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.
  3. Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
  4. Stove Top:.
  5. 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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