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.
- 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
- 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.
I did this with a combination of brown rice and millet. The flavor was good...I usually worry about things being too sweet (as suggested in Elmotoo's review), but I did not find it very sweet at all (although I used lemon zest rather than orange zest, and I guess the type of OJ might have an effect). There was just a nice slight hint of orange. I might have liked a little more smoky flavor from the chipotle, but it's always hard to know how much heat you're getting into the bargain, so I had played it safe. I added some broccoli and chicken to steam late in the cooking, so it was a complete meal in the rice cooker. Unfortunately, since I didn't have the right cheese, I just added some cheddar to serve, but then did not add any salt at all, so it needed a bit of salt after the fact. I have a very basic rice cooker with a 'cook' button and a 'warm/off' button, so I wasn't sure whether to expect a 25-minute cooking time or an hour. It was probably about 40 minutes, but when I opened the cooker at that point, I had to add more liquid to prevent sticking at the bottom. Thanks for another interesting thing to try as I learn to use the rice cooker!
This was fantastic! I used my new Zojirushi induction rice cooker (NH-VBC18) and ran it on the "regular" cycle because I wanted faster results than the "porridge" cycle. I used 1 cup OJ, 2 cups stock and 1 cup of water. I didn't have asiago so I used 1/4 cup of romano and 1/4 cup parmesan. This recipe has definately inspired me to come up with different risottos in my machine. Thanks Rita!
A very nice recipe. I liked it but it was a bit sweet for me. The sweet/hot is well balanced. I think a dose of pancetta would work here, too. No leftovers & i made a double batch. ;) Made for the 5/08 Aussie Swap. Thanks, Rita!