My friend Gina recently shared a recipe for Slow Cooker Garlic Parmesan Risotto, and that got me thinking. Could I make risotto in my rice cooker? The answer is yes! You can make risotto in your rice cooker. And this Rice Cooker Mushroom Risotto is a great place to start.
I realize using a rice cooker is not the time-honored, tried and true method for making risotto, but it’s easy, convenient (none of that constant stirring), and it works surprisingly well!
I adapted a recipe from Wolfgang Puck, and the original version was way too salty for us, so I cut back the salt quite a bit. I figure you can always add more if you like.
Some of my kids had never had risotto before, and they really loved this (once they picked out the mushrooms). I’m sure this could easily be made without the mushrooms, but my husband loves them, so I just let the picky eaters remove them.
Risotto is not something I ever thought would be a part of my regular menu plan, but this rice cooker version has changed that. Now we’ll be enjoying risotto all the time!Print
Rice Cooker Mushroom Risotto
- 1 1/2 cups Arborio rice, rinsed and drained well
- 2 tablespoons olive oil
- 3 to 3 1/2 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- 1/2 cup finely chopped onion
- 1 clove garlic, minced
- 8 ounces mushrooms, cleaned and sliced
- 1/4 teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
- 1/2 cup grated Parmesan cheese, plus more for serving
- Place the rinsed and drained rice in the bowl of a rice cooker. Drizzle with 1 tablespoon of the olive oil and stir to coat well. Add 2 1/2 cups of broth and the salt. Stir well.
- Close the lid of the rice cooker and press the “Cook” button. Cook for 20 minutes, then switch to the “Keep Warm” setting.
- While the rice is cooking, heat the remaining 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add the onion and cook, stirring frequently, until tender, about 5 minutes.
- Add the garlic and saute, stirring continuously, for another minute or two.
- Add the mushrooms and pepper. Cook, stirring continuously, until the mushrooms are juicy and tender, 5 to 8 minutes. Remove the skillet from the heat. Taste and, if necessary, add salt and additional pepper, to taste. Set aside.
- After switching the rice cooker to the “Keep Warm” setting, carefully open the lid and stir in the sauteed mushrooms, and additional 1/2 cup of the broth, the butter, parsley, and Parmesan cheese. The mixture should have a creamy consistency; but, if it does not, stir in up to another 1/2 cup of the broth.
- Continue stirring for about 1 minute longer; then, taste and adjust the seasonings again, if necessary. Serve with additional Parmesan cheese for garnish, if desired.
- Serving Size: 6
Who Dished It Up First: Adapted from Wolfgang Puck.