Saffron Risotto with Snow Peas - 4 Cups

Makes 4 cups (8 entrée servings or 12 side dish servings)

4½cups (standard liquid measure) water ½teaspoon saffron threads 1tablespoon extra virgin olive oil 1tablespoon unsalted butter ¼cup minced carrot ¼cup minced celery ¼cup minced shallot 1½cups (Rice Cooker) Arborio rice 6tablespoons dry white vermouth or other dry white wine (not Chardonnay) 1teaspoon kosher salt 1½cups shredded snow peas

Nutritional information per serving (based on 12 servings):Calories 89 (32% from fat) • carb. 12g • pro. 2g • fat 3g • sat. fat 1g • chol. 4mg • sod. 190mg • calc. 21mg • fiber 1g

Heat the water until simmering (may be done on stovetop or in microwave). Stir in saffron threads; reserve. Insert the cooking bowl in the Cuisinart® Rice Cooker/Steamer. Place the olive oil and butter in the bowl, cover and turn Rice Cooker on. Heat olive oil and butter for 1 minute. Add the minced carrot, celery and shallot. Cover and cook 2 minutes. Stir in Arborio rice; cover and cook 2 minutes. Stir in wine; cover and cook 3 minutes. Stir in saffron infused water and salt. Cover and cook until the Rice Cooker switches to Warm, about 28 to 29 minutes. Lift lid, stir with rice paddle and cover again, two or three times while cooking. Add snow peas to the Rice Cooker on top of the risotto; cover and let stand 5 minutes. Stir snow peas into risotto and transfer to a warm serving bowl. Serve immediately.