Cookaholics Bulletin Board

The first one was too tangential and the grammar was really good, so I plugged the first line into Google.

Josh,

The base recipe is pretty similar to what you're used to. Saute a minced shallot on the stove in some butter, add "1.5 cups" (the rice cooker cup) arborio and cook until translucent, then add some white wine. Put in the rice cooker and add about 2 cups (I usually use a little more) hot stock. My cooker has a risotto setting, but if yours does not, it takes about 20 minutes, then goes to "warm" mode. I then add more stock (if necessary) and my cheese.

For the seafood risotto I did the scallops and shrimp SV and then added the cooking liquid (basically like a seafood broth) to the risotto and did a quick sear on the seafood. Added some cooked peas, cayenne, salt, etc., garnished with parsley. It was bloody fantastic, if I do say so myself.

Amy

Amy,

Hmmm. If I still need to use a saute pan, then I might as well do "easy risotto" in the saute pan, instead of needing to wash the rice cooker as well.

Not sure I agree, but to each his own.

Amy

Hi Amy,

Love to make risotto as well -- and I make it the same way you do.

And have you discovered how great it is for steel-cut oats? I put them in before we take the dog for her week-end walk (which takes about an hour) and it's so great to have cooked oatmeal waiting for us when we got home:

Lindsay,

I've not done steel-cut oats, but will have to try it. We take Clara for hour walks regularly, and I'd love to have something healthy waiting for us when we return.

Thanks,

Amy