Faux-otto (rice Cooker Risotto) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love the taste of risotto, but do not love the babysitting required to make it. So, I have come up with an easy rice cooker version that comes out nearly as good as the real thing. In fact, some may say that it's better. Read more . You decide! Ingredients:
2 cups short - medium grain white rice |
1 cup white wine (something you'd want to pour in a glass and drinkno supermarket brand) |
6 cups chicken stock |
10 baby bellas, chopped |
3 t butter |
1 shallot, chopped |
1 clove garlic, diced |
black pepper to taste |
1 cup fresh grated parmesan cheese |
Directions:
1. In a pan over medium high heat, melt 2 T butter, and add the chopped shallot, diced garlic and white rice
2. Stir ingredients until the butter has coated everything.
3. Add 1 cup of white wine and stir until the liquid has evaporated (so far, we're cooking a real risotto…this is where we change it up and make it simple)
4. Place into a rice cooker
5. Season with black pepper to taste
6. Add 6 cups of warm chicken stock and turn on rice cooker to regular setting ( I microwave 2 cups at a time to warm it up a little)
7. In the pan that you heated the rice in, add the remaining butter and chopped mushrooms (and any other veggie you want, i.e. asparagus, etc)
8. Cook about 5 minutes until tender, and remove from the heat
9. When the rice cooker is finished with its cycle, add one cup of the grated parm, and the cooked mushrooms (asparagus etc)
10. Combine and let sit for a few minutes
11. Serve and enjoy!
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