How to Cook Risotto in the Rice Cooker?
Cooking risotto is easier than you might think. And the rice cooker made it a breeze. With little attention and the right instructions, it is easy to achieve creamy and flavorful risotto that rivals restaurant quality.
Equipment
- A Rice Cooker
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 8 oz (about 225g) mushrooms, sliced (button or cremini)
- 3 cups vegetable or chicken broth
- 1/2 cup dry white wine (optional)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- First thing first. Wash and slice the mushrooms, mince the garlic, and finely chop the onion.
- Add the olive oil and butter to the rice cooker's pot. Turn the rice cooker to its "Cook" setting and melt the butter.
- Once the butter is melted and foamy, add the garlic and onion.
- Stir occasionally and let them sauté until the onion turns transparent.
- Add the Arborio rice to the pot. Stir it well to coat each grain with the butter and oil mixture.
- Let the rice cook for a few minutes until it turns slightly opaque.
- If you want to use wine, stir gently into the rice cooker. Allow the wine to be mostly absorbed by the rice.
- Then, add the sliced mushrooms into the rice mixture.
- Pour one ladleful of the hot broth into the cooker at a time. Stir after each addition until the liquid is mostly absorbed before adding more.
- Now close the rice cooker lid and let the risotto cook. This usually takes about 10-15 minutes.
- Once the cooking is complete, check the risotto's texture. It should be creamy, and the rice should be tender but still slightly firm to the bite.
- Turn off the rice cooker and toss in the grated Parmesan cheese.
- Season the risotto with salt and pepper to taste.