Some of the best rice cooker recipes are not just for plain old rice, but for that Italian specialty, risotto. Less labor-intensive than making on the stove, making risotto in your rice cooker is easy and largely a hands-off affair. Here, I'll show you how to make risotto in your rice cooker. I'm following my recipe for Asparagus and Watercress Risotto, but you can use any combination of aromatics, vegetables, broths and herbs to make your own creation.
To make 4 servings, you'll need:
- 2 tablespoons butter, olive oil, or a combination of both
- 1/4 cup onion, shallot, or leek
- 1/4 cup white wine or vermouth
- 1 cup Arborio rice
- About 2-3 cups of a vegetable of your choice, such as asparagus, mushrooms, squash, etc. The vegetable should be cut into bite-sized pieces, about 1 inch
- 3 cups stock or broth (either chicken or vegetable work best)
- 1/4 to 3/4 cup chopped fresh herbs or flavorful greens, such as parsley, arugula or watercress—use less if the herbs are very pungent; more if they're mild
- 1/4 cup grated parmesan cheese
- salt and pepper
First, set your rice cooker to "Quick Cook" or "Regular" and let the surface of the rice-cooker pot heat up for a minute or two. Add the butter or olive oil to the pot and use a wooden spoon or a silicone spatula to spread it across the surface of the pot. When the oil is heated, add the onion, shallot or leek and stir to coat with the oil. Saute it, stirring occasionally, until it softens and turns translucent. This should take about 4 to 5 minutes.
