Prep Time::5 mins
Cook Time::30 mins
Additional Time::10 mins
Total Time::45 mins
Servings::6
Yield::6 servings
Ingredients
Oops! Something went wrong. Our team is working on it.
1 ½ cups Arborio rice
4 ½ cups hot chicken stock
1 cup grated Parmesan cheese (Optional)
Directions
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.
Recipe Tips
Depending on your rice cooker, you may not need to leave the risotto tosit for the extra 10 minutes. The bottom may burn, so check it the first time you make it to see how your rice cooker handles it. (If you have a hybrid appliance like a KitchenAid rice and grain cooker, you may or may not need to adjust the recipe.)
If the risotto comes out too thick, add a little more warm broth to thin it out, stirring until incorporated.
If you have a small rice cooker, you may want to halve the measurements.
You can use beef stock for chicken stock if preferred.