Rice Cooker Risotto
Serves 2
Directions
- 1Add arborio rice, finely chopped shallots, microplaned garlic, dry wine, chicken broth, butter, salt, and black pepper into the rice cooker pot.
- 2Place pot in rice cooker, select the 'white rice' setting, and start.
- 3Grate the parmesan cheese while the rice cooks.
- 4Once done, extract the zest of one lemon and add to the rice, followed by the parmesan cheese.
- 5Mix thoroughly and serve, topping with Italian bacon, olive oil, parmesan cheese, parsley, and sea salt to taste.
Ingredients
- 1 cup arborio rice
- 2 whole shallot
- 4 clove garlic
- 1/2 cup dry white wine
- 2 cup chicken broth
- 4 tbsp butter
- 2 tsp kosher salt
- 1 pinch black pepper
- 1 cup parmesan cheese
- 1 whole lemon
- italian bacon (optional)
- olive oil (optional)
- parsley (optional)
Equipment
rice cookerknifemicroplanemeasuring cupgratertongsspoon
Tips
- Never wash the rice for risotto.
- Let the risotto sit for 10 minutes after the rice cooker finishes cooking before opening.
- A scoop or spoon is the only right tool for serving risotto.
