Rice Cooker Arborio Rice
"This is originally a risotto, but I'm just making it a rice dish. It used more chicken broth, if needed add more."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (285.6 g)
- Calories 544.8
- Total Fat - 38.7 g
- Saturated Fat - 15.5 g
- Cholesterol - 925.1 mg
- Sodium - 751.6 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 0.9 g
- Sugars - 3.1 g
- Protein - 27.4 g
- Calcium - 304.3 mg
- Iron - 3.4 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil and add bacon and salami and brown.
Step 2
Add garlic and red pepper flakes, don't brown.
Step 3
Put in rice cooker with onions, pepper and chicken stock and cook.
Step 4
While the rice sits, beat the egg yolks and heavy cream in a bowl.
Step 5
After the rice sits for five minutes, scoop out spoonfuls of the rice and whisk into the cream and egg mixture to temper the eggs.
Step 6
After adding a cup or so, stir this mixture back into the rice pot.
Step 7
Let sit on warm covered for 5 minutes.
Step 8
Off heat, add in the Parmesan and Romano cheese, the minced parsley.
Tips
No special items needed.
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