Ingredients
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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1/2 cup celery, minced
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2 tablespoons dry white wine
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1 cup medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
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2 tablespoons medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
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3 cups meat stock or 3 cups vegetable stock
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1 1/2 cups peas (fresh or frozen)
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2 teaspoons unsalted butter
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2 tablespoons heavy cream
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1/2 cup shallot, minced (or use mild onion)
Instructions
- Set Rice Cooker for the quick cook or regular cycle.
- Place the olive oil and butter in the rice cooker bowl.
- When the butter melts, add the shallots and celery.
- Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
- Add the wine and cook for a couple of minutes.
- Add the rice and stir to coat the grains with the hot butter.
- Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
- Add the stock and peas, if you are using fresh, mature peas; stir to combine.
- Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
- When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
- The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
- If needed, cook for a few minutes longer.
- This rice will hold on the Keep Warm cycle for up to 1 hour.
- When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
- Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
- Stir in the cream, cheese and salt to taste.
- Serve immediately.