01 of 11
Step by Step Guide to Making Risotto in the Rice Cooker
When you learn how to make risotto in a rice cooker you'll never go back to the labor-intensive stove top method. Made in the rice cooker, risotto is easy and largely a hands-off affair. Here, we'll show you how to make risotto in your rice cooker.
You'll need measuring cups, liquid measuring cup, cheese grater, wooden spoon or silicone spatula, rice cooker.
You can use any of these recipes using this method in the rice cooker:
Continue to 2 of 11 below.
- Cheesy Vegetarian Risotto Recipe
- Pancetta... Risotto Recipe
- Mushroom Risotto Recipe
- Curried Risotto Recipe
02 of 11
Saute the Aromatics
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.
Sauté it, stirring occasionally until it softens and turns translucent. This should take about 4 to 5 minutes.Continue to 3 of 11 below.
03 of 11
Add the White Wine
Pour in the white wine or vermouth and stir to combine. Cook for a few minutes to allow the alcohol to evaporate and the wine to heat up and reduce a little.Continue to 4 of 11 below.
04 of 11
Add the Rice
Add the rice to the pot and stir to coat the grains of rice completely with the wine.
Sauté, stirring frequently until the rice starts to absorb the wine.
The rice will eventually become translucent around the edges, with a small white dot remaining. This means it's ready for the stock.Continue to 5 of 11 below.
05 of 11
Add the Vegetables
Before you add the stock, add the vegetables if you're using them and sauté them for a minute or two, stirring occasionally.
Leafy vegetables, such as arugula or, in the case of this recipe, watercress, should not be added until the last minute. But harder vegetables like asparagus or squash, need time to simmer and cook through.Continue to 6 of 11 below.
06 of 11
Add the Cooking Liquid
Pour in the stock or broth, all at once, and stir to combine it with the rice.Continue to 7 of 11 below.
07 of 11
Set the Rice Cooker
Close the lid on the rice cooker. If your cooker has a porridge setting, set it for this.
If it is an on-off cooker, or only has a "Regular" setting, then use that setting. Either way, you should set a timer for 20 minutes.Continue to 8 of 11 below.
08 of 11
Check the Risotto
After 10 minutes, check on the rice and give it a stir to recombine the ingredients.
When the timer goes off, check on the risotto. If there is still a lot of liquid remaining, and the rice is still hard in the middle, cook it a little longer.
The rice should be tender, but still have a little "bite" to it, what the Italians refer to as al dente. And there should be enough liquid remaining to make it just slightly soupy.Continue to 9 of 11 below.
09 of 11
Add the Cheese
Sprinkle in the cheese, season to taste with salt and pepper, and add up to another tablespoon of butter if desired. Give it a stir to combine everything.Continue to 10 of 11 below.
10 of 11
Add Herbs or Leafy Greens
If you're using fresh herbs or chopped greens, add them now, stirring to combine and wilt. (The photo shows adding chopped watercress.)
You can close the lid and let the risotto sit for a minute to wilt the greens, but don't let them cook too long since you want them to have a bright color.Continue to 11 of 11 below.
11 of 11
Serve the Risotto
Divide the risotto between shallow pasta bowls and sprinkle with grated parmesan cheese and, if desired, some fresh chopped herbs such as parsley or basil. Enjoy!