Thursday, March 31, 2011

Risotto in a rice cooker. It is that easy.

If I could leagally marry my rice cooker, I might just do that.  I love it that much.

When you're denied pasta... risotto comes to mind.

I suck at risotto.  I've tried.  And usually had to resort to packaged risotto mixes and they've always been just as bad... as just as attention-consuming.  Always too dry or rice too hard  or just not what I expected.

Not so with the rice cooker.

You start off... put some butter and shallots in your rice cooker, and crank it to high/boil.  I was making a mushroom risotto tonight, so I also added some sliced mushrooms.



Let those cook.  Then add a 1 cup measure from your rice cooker measuring thingy plus and extra 2 tablespoons of rice.


Let that cook for a couple of minutes.  Then add 3 cups (using the trusty rice cooker measuring cup) of stock.  I'm a fan of the Kitchen Basics boxed stuff.  Don't use a real measuring cup for the liquid... use the rice cooker measurer. 



Let that boil away.....



I've found I usually need to start checking rice for done-ness around the 15 minute mark.  It might take up to 25 minutes for the rice to be cooked to your liking.

Add some parm at the end. Because parm is pretty much good on anything.



Lovely, not a lot of fuss risotto.  Yes, you need to  do the chopping of the shallot and the pre-stock steps. but it takes care of itself after that.


1 comment:

john said...

Nice recipe. I have first time seen this recipe on internet. Thanks for sharing this. Looking forward for your more post.
-Slow Cookers