Best 3 Rice Cooker Risotto Recipes

Indulge in the creamy decadence of risotto, an iconic Italian dish that combines the richness of rice with a symphony of flavors. Prepared using a rice cooker, this culinary masterpiece is made effortless, allowing home cooks to recreate the magic of authentic risotto without the constant stirring. From the classic Arborio rice to the luxurious Carnaroli, various rice options cater to personal preferences and desired textures. As the rice gently simmers in a flavorful broth, infused with aromatic herbs, tantalizing spices, and the essence of sautéed vegetables, it absorbs the liquid, releasing a starch that creates the dish's signature creamy consistency. Whether you prefer the simplicity of a traditional risotto or crave the indulgence of variations like seafood, mushroom, or asparagus risotto, this collection of recipes offers a culinary journey that will satisfy every palate.

Check out the recipes below so you can choose the best recipe for yourself!

RICE COOKER RISOTTO

Rice Cooker Risotto image

I found a recipe similar to this one years ago on Allrecipes and haven't been able to find it again. Luckily, I remembered the basics of it. After some trial and error, I have it figured out! This basic recipe is a creamy comfort food that is very versatile, in that you can add any meat and veggies combos you want to make it your own.

Provided by turtle311

Categories Main Dish Recipes Rice Risotto Recipes

Time 45m

Yield 6

Number Of Ingredients 3

Ingredients

1 ½ cups Arborio rice
4 ½ cups hot chicken stock
1 cup grated Parmesan cheese

Steps:

Place the rice and heated chicken stock into the rice cooker.
Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
Sprinkle Parmesan cheese over the rice and stir.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 46.9 g, Cholesterol 12.3 mg, Fat 4.3 g, Fiber 0.7 g, Protein 9.4 g, SaturatedFat 2.5 g, Sodium 718.1 mg, Sugar 0.5 g

SPINACH, MUSHROOM, AND CHICKEN RISOTTO FOR RICE COOKER

Spinach, Mushroom, and Chicken Risotto for Rice Cooker image

Make and share this Spinach, Mushroom, and Chicken Risotto for Rice Cooker recipe from Food.com.

Provided by Todd-Orange County

Categories Chicken

Time 20m

Yield 4 cup, 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon extra virgin olive oil
pepper
salt (kosher or sea)
1 lb skinless chicken breast, cut into 1-inch pieces
4 cups spinach, washed and dried thoroughly
3 cups chicken broth
1/4 cup grated parmesan cheese
1 cup superfino arborio medium grain rice
1 lb mushroom, crimini, sauteed

Steps:

Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode.
While the rice cooks, heat olive oil in a saute pan.
Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside.
When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese.
Replace lid and let rice steam for another 5 minutes on KEEP WARM setting.
Season to taste with freshly ground black pepper and kosher salt.

ORANGE CHIPOTLE RISOTTO IN RICE COOKER OR STOVE TOP

Orange Chipotle Risotto in Rice Cooker or Stove Top image

The creamy rice is flavored with fresh orange juice and zest. The smokey chipotle in adobo complements the orange. Saffron giving this a beautiful color. The cheese adds to the creaminess and saltiness so take care when seasoning.

Provided by Rita1652

Categories White Rice

Time 1h10m

Yield 3 cups, 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 small onion (1 cup)
1 cup arborio rice
3 cups hot water or 3 cups hot chicken broth, adding more if needed
1 cup orange juice
1/2 teaspoon orange zest
1 teaspoon saffron thread, optional will enhance a pretty color and fragrance
1 chipotle chile in adobo (use sauce taste)
3 ounces asiago cheese, 1/2 cup grated
1 bunch fresh parsley, 1/4 cup chopped

Steps:

Rice Cooker:.
Saute onions in butter in an open rice cooker, then add Arborio rice and liquids, zest, saffron, and chipotle pepper and sauce. Cook for about 25 minutes in an on/off cooker or use the "slow" or "porridge" cycle if your machine has one which should be 1 hour.
Mix in grated cheese and herbs at the end. Season to taste with salt and pepper.
Stove Top:.
Heat butter in a heavy non stick pot. Add onions and cook till translucent. Add rice and stir till coated. Add zest, saffron, and chipotle pepper and sauce. Add 1 cup of liquid at a time stirring on medium heat until absorbed. Continue cooking and adding liquid till desired tenderness is achieved. Stir in cheese and parsley season to taste with salt and pepper.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Choose the best quality rice, broth, and vegetables you can find.
Toast the rice: Toasting the rice in a little olive oil before adding the broth will help to bring out its flavor and prevent it from becoming mushy.
Use a good quality broth: The broth is the backbone of the risotto, so it's important to use a good quality one. Use a homemade broth if you can, or a store-bought broth that is low in sodium.
Add the broth gradually: Don't add all of the broth at once. Add it in stages, stirring constantly, so that the rice has time to absorb the liquid and cook evenly.
Stir frequently: Stirring the risotto frequently will help to prevent it from sticking to the bottom of the pot and will also help to create a creamy texture.
Season to taste: Once the risotto is cooked, season it to taste with salt, pepper, and any other desired seasonings.
Let the risotto rest: After the risotto is cooked, let it rest for a few minutes before serving. This will allow the rice to absorb any remaining liquid and will also help to develop its flavor.

Conclusion:

Cooking risotto in a rice cooker is a great way to achieve a creamy and flavorful dish with minimal effort. By following the tips above, you can create a delicious risotto that is perfect for any occasion.