Sunday, November 20, 2011

Yes, you can make risotto in your rice cooker!

Rice Cooker Recipe for Asparagus Risotto


2 tablespoons butter, divided
1 tablespoon olive oil
1/4 cup shallots or onion, finely chopped
1/4 cup white wine or vermouth
1 cup Arborio rice
3/4 pound asparagus, cut into 1-inch pieces (about 3 cups)
3 cups chicken stock or broth (24 ounces)
1/4 cup grated Parmesan cheese, plus extra for garnish
salt and freshly ground pepper


Set your rice cooker for the "Quick Cook" or "Regular" cycle. When the bottom of the pan gets hot, add one tablespoon of butter and the olive oil and allow butter to melt. Add the shallots or onion and saute, stirring occasionally, until soft, about 4 minutes.

Add the wine, stir to combine, and cook until the wine heats and the most of the alcohol evaporates, about 4 minutes. Add the rice, stir to coat evenly with the contents of the pan, and cook for about 5 minutes, until the grains of rice are mostly translucent, and only a dot of white remains.

Add the asparagus, stirring to combine, and saute for a minute or two.

Add the stock all at once. Stir to combine. Close the cover and turn off the rice cooker, then reset for the "Porridge" cycle if you have a Fuzzy Logic rice cooker; or the "Regular" cycle if you have an on-off rice cooker. Set your timer for 20 minutes. Every 7 minutes or so, open the rice cooker and give the rice a stir to recombine the liquid into the rice. (If you have a fuzzy-logic rice cooker, you don't have to check and stir)

When the cycle shuts off or 20 minutes have elapsed, check your rice. A little liquid should remain, and rice should be "al dente," or slightly firm to the bite but not hard. If there is still a lot of liquid left but rice is done, you might need to carefully spoon out some of the liquid that's on top. If the rice is not yet done, give it a stir and cook for another few minutes, checking often.

When rice is cooked, add 1 tablespoon butter and parmesan cheese, stir to combine and melt cheese. Season to taste with salt and pepper.

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