Orange Chipotle Risotto In Rice Cooker Or Stove Top

• 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

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.

butter, onion, arborio rice, water, orange juice, orange zest, saffron thread, asiago cheese, parsley

Taken from www.food.com/recipe/orange-chipotle-risotto-in-rice-cooker-or-stove-top-290612 (may not work)