Rice Cooker Risotto

Serves 2
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Directions

  1. 1Add arborio rice, finely chopped shallots, microplaned garlic, dry wine, chicken broth, butter, salt, and black pepper into the rice cooker pot.
  2. 2Place pot in rice cooker, select the 'white rice' setting, and start.
  3. 3Grate the parmesan cheese while the rice cooks.
  4. 4Once done, extract the zest of one lemon and add to the rice, followed by the parmesan cheese.
  5. 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.