Category: Main Course
Rice Cooker Risotto - TastyPlanner.com
Chef: Danielle V
I LOVE risotto, but I don’t love babysitting it on the stovetop to make sure it’s not charring itself to the bottom of the pan. Enter the rice cooker. Now risotto couldn’t be easier. Follow this basic recipe and add whatever extras you like.
Ingredients
1 1/2 cups Arborio rice
4 1/2 cups chicken stock, heated (or 5 chicken bullion cubes dissolved in 4.5 cups hot water)
1 cup grated Parmesan cheese
vegetables you might want to add (optional)
Instructions
Put the rice and heated chicken stock into the rice cooker. (The stock must be hot so that it can get right to boiling once the cooker has warmed up.)
The cooking time is one cook-cycle plus 10 minutes. So set it to cook, and then once the bell goes and it switches to “warm”, just let it set another 10 minutes without lifting the lid.
I often like to add some mushrooms, onions, and any veggies I might have in the house. So in the meantime, I cut them up and sauté them a bit in olive oil.
After the rice has sat on warm for 10 minutes, there might be a little liquid left on the top, but this will mix right in. Stir in the cheese and any veggies at this point and serve. Couldn’t be easier!
- Note: In the risotto pictured, I have added sliced mushrooms and slivered snow peas, which I sautéed in truffle oil. I also happened to have half a truffle leftover from another meal, so I grated that in and let it boil with the rice. Delish!
Similar recipes
Community activity
- Times saved to recipe box: 38
- Times Recommended: 0
- Times added to planner: 26
