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Title: Saffron Risotto with Snow Peas

2 1/4 C water
1/4 t saffron threads
1 T olive oil
2 T minced carrot
2 T minced celery
2 T minced shallot
1/2 C arborio rice
3 T dry white wine
1/2 t salt
3/4 C snow peas, shredded

Heat the water until simmering. Stir in saffron threads and set aside.

Place the olive oil in the rice cooker. After 1 minute, add the minced carrot, celery, and shallot. Cover and cook for 2 minutes. Stir in 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 all the liquid is absorbed. During cooking, occasionally lift lid and stir, covering again.

Stir snow peas into the risotto and let stand for 5 minutes before serving.

From Cuisinart Rice Cooker booklet
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