Rice Cooker Arborio Rice
Created by dienia b on July 11, 2024
- Servings: 6
- Prep Time: 9m
- Cook Time: 30m
- Recipe #43154
Ingredients
- 1 tablespoon olive oil
- 4 ounces bacon, diced (4 slices)
- 4 ounces genoa salami, diced
- 2 cups chicken stock
- 2 tablespoons butter
- 1 cup onions, diced
- 1 tablespoon garlic, minced
- 1/16 teaspoon red pepper flakes
- 7 ounces dry arborio rice (1 cup)
- 2 egg yolks
- 1/2 ounce heavy cream (2 tablespoons )
- 2 ounces parmesan cheese, grated
- 2 ounces Romano cheese, grated
- 2 tablespoons Italian flat leaf parsley, chopped
- 1/2 teaspoon white pepper
How to Make
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Step 1: Heat oil and add bacon and salami and brown.
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Step 2: Add garlic and red pepper flakes, don't brown.
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Step 3: Put in rice cooker with onions, pepper and chicken stock and cook.
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Step 4: While the rice sits, beat the egg yolks and heavy cream in a bowl.
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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.
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Step 6: After adding a cup or so, stir this mixture back into the rice pot.
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Step 7: Let sit on warm covered for 5 minutes.
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Step 8: Off heat, add in the Parmesan and Romano cheese, the minced parsley.
Nutritional Facts
- 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