Mushroom Risotto – Rice Cooker Method

Name: Mushroom Risotto – Rice Cooker Method
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons Olive Oil *OR Butter if you prefer; 1 Onion *finely chopped; 1 clove Garlic *finely chopped; 10-12 Mushrooms *about 300g, sliced; 2 cups (*180ml cup) Arborio Rice; 1/2 cup Sake (Rice Wine) OR Dry White Wine; 3 cups Chicken Stock *cooled OR cold; Salt & Pepper; 1-2 tablespoons Parsley *finely chopped; Grated Parmesan Cheese as required

Hiroko Liston @hirokoliston

Melbourne, Australia

Recently I suffered from Sciatica pain and I still can’t keep standing up for long. But I am lucky because, when I am not well, I can benefit from electric cooking tools such as ‘Rice Cooker’. These days rice cookers are so smart and they can do many things. My rice cooker has ‘Quick Cook’ mode and it cooks Risotto just perfect ‘al dente’ better than I can. Have you ever tried Rice Cooker Risotto? If you are in doubt, you should try once.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 tablespoonsOlive Oil *OR Butter if you prefer
1Onion *finely chopped
1 cloveGarlic *finely chopped
10-12Mushrooms *about 300g, sliced
2 cups(*180ml cup) Arborio Rice
1/2 cupSake (Rice Wine) OR Dry White Wine
3 cupsChicken Stock *cooled OR cold
Salt & Pepper
1-2 tablespoonsParsley *finely chopped
Grated Parmesan Cheese as required

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Steps

1

In a frying pan or large saucepan, heat Oil, and cook Onion, Garlic and Mushroom over medium high heat for 2-3 minutes. Add rice, and stir to combine.
2

Transfer the rice mixture into the rice cooker’s inner pot. Add Sake (Wine) and stir to combine.
3

Season the stock with Salt if required. Add the stock to the pot and make sure the mixture is placed evenly. Set the rice cooker at ‘Quick Cook’ mode, if your rice cooker has it, and press ‘COOK’ button to start cooking.
4

When rice is cooked, carefully stir well to achieve creamy texture. Season with Salt & Pepper if only required. Sprinkle with finely chopped Parsley and Parmesan Cheese and enjoy.