This is the most basic Risotto that I cook using my rice cooker. The amount might be not enough for 2 servings. My husband could eat it all by himself easily. I usually add extra ingredients such as Mushrooms, Spinach, Peas, etc. If you want the texture of the Risotto wetter than it looks in the photo, add slightly more Stock.

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Makes

2 Small Servings

Ingredients

1 tablespoon Olive Oil *OR Butter if you prefer
1/2 Onion *finely chopped
1 clove Garlic finely chopped
1 cup (*180ml cup) Arborio Rice
500ml Chicken Stock OR Stock of your choice *must be cold OR cooled
1/4 cup Sake (Rice Wine) OR Dry White Wine
Black Pepper as required
Salt as required *optional
1/4 cup Grated Parmesan Cheese
10g Butter

Method

1. Heat Olive Oil (OR Butter) in a frying pan over medium heat, cook Onion and Garlic for a few minutes. Remove from heat, add Arborio Rice, and stir to combine.
2. Transfer the mixture into the rice cooker’s inner pot. Add cold Chicken Stock (OR Stock of your choice) and Rice Wine (OR White Wine), and add some Black Pepper. *Note: Add some Salt if the Stock is not salted.
3. *Note: If you want the texture of the Risotto wetter than it looks in the photo, add slightly more Stock, up to 1/4 cup.
4. Press COOK’ button to start cooking. If your rice cooker has ‘Quit Cook’ setting, please use it.
5. When rice is cooked, add Parmesan and Butter, and mix to combine. *Note: Add Salt if required after everything is cooked, but you won’t need it.
6. Sprinkle with some extra Black Pepper and enjoy.