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Simple Rice Cooker Risotto
Introduce
Chef :
Hiroko ListonSimple Rice Cooker Risotto
This is the most basic Risotto that I cook using my rice cooker. The amount might be not enough for 2 servings. My husband could eat it all by himself easily. I usually add extra ingredients such as Mushrooms, Spinach, Peas, etc. If you want the texture of the Risotto wetter than it looks in the photo, add slightly more Stock.
Ingredient
Food ration :
2 Small ServingsCooking time :
30 minutes
1 tablespoon
Olive Oil *OR Butter if you prefer
1/4 cup
Grated Parmesan Cheese
10 g
Butter
Cooking instructions
* Step 1
Heat Olive Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic for a few minutes. Remove from heat, add Arborio Rice, and stir to combine.
* Step 2
Transfer the mixture into the rice cooker’s inner pot. Add cold Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine), and add some Black Pepper. *Note: Add some Salt if the Stock is not salted.
* Step 3
*Note: If you want the texture of the Risotto wetter than it looks in the photo, add slightly more Stock, up to 1/4 cup.
* Step 4
Press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it.
* Step 5
When rice is cooked, add Parmesan and Butter, and mix to combine. *Note: Add Salt if required after everything is cooked, but you won’t need it.
* Step 6
Sprinkle with some extra Black Pepper and enjoy.
Note: if there is a photo you can click to enlarge it
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