Risotto is a rice-based dish that is usually cooked in a pot on the stove. Preparing it in a rice cooker eliminates the need to stand over a hot stove and make sure it's not burning, boiling over or sticking to the bottom of the pot. Most rice cookers have a preset cooking cycle, so no monitoring is required during the cooking process.
Things You'll Need
- 1 cp. arborio rice
- 3 cps. chicken, beef or vegetable stock
- Saucepan or microwave-safe bowl
- Parmesan cheese
Rinse the rice and pour it into the rice cooker's metal pot.
Heat the stock on the stove or in the microwave until it is just steaming, about 1 to 3 minutes. The hot stock reaches a boil more quickly in the rice cooker, speeding up the cooking process.
Add stock to the rice, and stir.
Cover cooker and hit the "Start" button. After the cooking cycle completes, leave the cooker on the warming cycle for an additional 10 to 15 minutes, covered. This allows the rice to absorb any additional liquid that may not be quite cooked down.
Remove the risotto. Sprinkle with Parmesan cheese, stir, and serve.
Tips & Warnings
- If desired, mix sauteed vegetables, garlic, shrimp, herbs or cheese with the risotto after it's removed from the rice cooker. Make sure to serve it immediately after adding these items.