Orange Chipotle Risotto in Rice Cooker or Stove Top

Submitted by Rita1652

"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
• Ingredients: 10
• Yields: 3 cups
• Serves: 5-6

ingredients

• 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

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.

Reviews

[Meredith C-ville]

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!

 

[-_-Rebecca-_-]

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!

 

[Elmotoo]

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!