RISOTTO in a rice cooker!?

Ingredients

• 1.5 cups Arborio Rice (short‑grain Italian rice, provides creamy starch)
• 2 tablespoons Unsalted Butter (cut into small pieces, added at the start and end for richness)
• 1 tablespoon Olive Oil (extra‑virgin, for sautéing aromatics)
• 1 piece Small Onion (finely diced; provides sweet base flavor)
• 2 pieces Garlic Cloves (minced; optional but adds depth)
• 0.5 cup Dry White Wine (adds acidity and flavor; choose a wine you would drink)
• 5 cups Chicken Broth (keep warm on low heat; can use vegetable broth for vegetarian version)
• 0.5 cup Parmesan Cheese (freshly grated; adds umami and creaminess)
• 2 tablespoons Fresh Parsley (chopped, for garnish (optional))
• to taste Salt (season gradually)
• to taste Black Pepper (freshly ground)

Instructions

1. Warm the Broth

   Pour the chicken (or vegetable) broth into a medium saucepan, bring to a gentle simmer, then lower the heat to keep it hot but not boiling.

   Time: PT5M

   Temperature: low simmer

2. Sauté Aromatics

   In a heavy‑bottomed saucepan, melt 2 Tbsp butter with 1 Tbsp olive oil over medium heat. Add the finely diced onion and sauté until translucent, about 4‑5 minutes. Stir in minced garlic and cook an additional 30 seconds.

   Time: PT5M

   Temperature: medium

3. Toast the Rice

   Add the Arborio rice to the aromatics, stirring constantly for 2 minutes until each grain is lightly coated and starts to turn translucent around the edges.

   Time: PT2M

   Temperature: medium

4. Deglaze with Wine

   Pour in ½ cup dry white wine, stirring until the liquid is almost completely absorbed.

   Time: PT2M

   Temperature: medium

5. Gradual Broth Addition

   Add a ladleful (≈½ cup) of hot broth to the rice, stirring constantly. When the liquid is mostly absorbed, add another ladleful. Continue this process, stirring gently, until the rice is al‑dente and the mixture is creamy—about 18 minutes total.

   Time: PT18M

   Temperature: medium

6. Finish the Risotto

   Remove the pan from heat. Stir in the remaining 2 Tbsp butter, grated Parmesan, and season with salt and pepper to taste. Let rest for 1 minute; the residual heat will melt the cheese fully.

   Time: PT2M

7. Plate and Garnish

   Spoon the risotto onto warmed plates, sprinkle chopped fresh parsley on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g