Italian-Style Risotto (Rice Cooker Method)
True risotto demands constant stirring, this version trades a little of that signature creaminess for genuine hands-off convenience, and it still delivers.
⏱️ Prep: 10 min🍳 Cook: 45 min
Ingredients
| 2 cup | 480 ml | arborio rice |
| 3.5 cup | 840 ml | warm chicken or vegetable broth |
| 1/2 | onion, diced | |
| 2 tbsp | 30 ml | butter |
| 1/2 cup | 120 ml | grated parmesan |
| to taste | salt and pepper |
Instructions
True risotto demands constant stirring, this version trades a little of that signature creaminess for genuine hands-off convenience, and it still delivers.
- Sauté onion in butter in a small pan until soft, about 3 minutes, then add to the pot along with arborio rice and warm broth.
- Select White Rice and cook through.
- Once finished, stir in parmesan vigorously to build creaminess, adding a splash more warm broth if it looks too thick.
- Season with salt and pepper before serving.
Chef's Tip: Stirring in the parmesan hard and fast at the end, rather than gently, is what mimics the creamy emulsification that traditional stovetop stirring builds throughout cooking.
Cook Time: 45 minutes (White Rice setting)