Best 3 Simple Rice Cooker Risotto Recipes

**Indulge in Creamy Perfection: A Culinary Journey Through Risotto Delights**

Embark on a culinary adventure with this collection of delectable risotto recipes, crafted to tantalize your taste buds and transport you to the heart of Italian cuisine. Discover the art of creating creamy, flavorful risotto dishes that showcase the versatility of this beloved Italian rice. From classic favorites to innovative takes, these recipes promise an explosion of flavors and textures that will leave you craving more. Prepare to be captivated by the rich, velvety texture of risotto, complemented by a symphony of ingredients that range from earthy mushrooms and succulent seafood to vibrant vegetables and savory meats. Immerse yourself in the world of risotto and let your taste buds experience the epitome of culinary bliss.

Here are our top 3 tried and tested recipes!

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.

SIMPLE RICE COOKER RISOTTO

Simple Rice Cooker Risotto image

Make and share this Simple Rice Cooker Risotto recipe from Food.com.

Provided by DrGaellon

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup unsalted butter
3/4 cup onion, diced
1 cup arborio rice or 1 cup carnaroli rice
3 1/2 cups chicken stock
1/2 cup dried mushroom
2 tablespoons parsley flakes
1/4 teaspoon dried sage
1/3 cup dry red wine or 1/3 cup dry white wine
1/8 teaspoon white pepper
1/2 cup grated parmesan cheese

Steps:

Place butter in rice cooker and turn on. When melted, add onion and saute 3-4 min until soft. Add rice and saute 2-3 min until coated with butter and rice has turned milky-white. Add remaining ingredients except cheese. Cover and cook until rice cooker turns off. Stir in cheese before serving.

Nutrition Facts : Calories 441.6, Fat 17.9, SaturatedFat 10.2, Cholesterol 47.8, Sodium 498.1, Carbohydrate 51.5, Fiber 2, Sugar 4.9, Protein 13.9

Tips:

Use the right rice: Arborio or Carnaroli rice are the best choices for risotto because they hold their shape and creaminess well.
Toast the rice: Toasting the rice in a little olive oil or butter before adding the liquid helps to develop its flavor and prevent it from sticking together.
Use a good quality broth: The broth you use will make a big difference in the flavor of your risotto. Use a flavorful broth, such as chicken, beef, or vegetable broth.
Add the liquid gradually: Add the liquid to the rice in small increments, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming too soupy.
Cook the risotto until it is al dente: Risotto should be cooked until it is al dente, or slightly firm to the bite. It should not be overcooked or it will become mushy.
Stir in the butter and cheese: Once the risotto is cooked, stir in some butter and grated Parmesan cheese. This will make the risotto creamy and flavorful.
Serve immediately: Risotto is best served immediately after it is cooked. It can be garnished with additional Parmesan cheese, herbs, or vegetables.

Conclusion:

Risotto is a delicious and versatile dish that can be made with a variety of ingredients. It is a perfect meal for a special occasion or a weeknight dinner. With a little practice, you can master the art of making risotto and impress your friends and family with your culinary skills.

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