# Rice Cooker Risotto

- Servings: 2 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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)

## Instructions

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

## Equipment

- rice cooker
- knife
- microplane
- measuring cup
- grater
- tongs
- spoon

## 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.

## Source

- Original video: https://www.instagram.com/p/DYNqxocI75B/
- Creator: Grubology
- Recipe page: https://www.cliprecipe.com/recipe/d156a5c5-4b45-4e82-b51c-a73f7ac15e3c
- Extracted: 2026-08-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt