Simple Rice Cooker Risotto
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄4 cup unsalted butter
- 3⁄4 cup onion, diced
- 1 cup arborio rice or 1 cup carnaroli rice
- 3 1⁄2 cups chicken stock
- 1⁄2 cup dried mushroom
- 2 tablespoons parsley flakes
- 1⁄4 teaspoon dried sage
- 1⁄3 cup dry red wine or 1/3 cup dry white wine
- 1⁄8 teaspoon white pepper
- 1⁄2 cup grated parmesan cheese
directions
- Place butter in rice cooker and turn on. When melted, add onion and saute 3-4 min until soft. Add rice and saute 2-3 min until coated with butter and rice has turned milky-white. Add remaining ingredients except cheese. Cover and cook until rice cooker turns off. Stir in cheese before serving.
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Reviews
-
I made this the other night in our 7-cup rice cooker and it turned out well. I didn't have enough dried mushrooms so substituted fresh and sauteed them with the onions. I used vegetable broth instead of chicken to make it vegetarian - next time I would use a mushroom broth. I also didn't have dried parsley or sage (fresh parsley would be nice though) so added a bit of basil and a bit of thyme, worked for me. After the 'cook' cycle was over, I stirred in the cheese, but it was still quite liquid. Leaving it to sit on warm for about 8 minutes allowed the rice to finish absorbing the moisture. This might have been excess moisture from the fresh mushrooms (YMMV). Overall very simple and good - easier than traditional risotto. Thanks for sharing your recipe! I will make it again, with some more tweaking :)
Tweaks
-
I made this the other night in our 7-cup rice cooker and it turned out well. I didn't have enough dried mushrooms so substituted fresh and sauteed them with the onions. I used vegetable broth instead of chicken to make it vegetarian - next time I would use a mushroom broth. I also didn't have dried parsley or sage (fresh parsley would be nice though) so added a bit of basil and a bit of thyme, worked for me. After the 'cook' cycle was over, I stirred in the cheese, but it was still quite liquid. Leaving it to sit on warm for about 8 minutes allowed the rice to finish absorbing the moisture. This might have been excess moisture from the fresh mushrooms (YMMV). Overall very simple and good - easier than traditional risotto. Thanks for sharing your recipe! I will make it again, with some more tweaking :)
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!