How to Make Risotto in the Rice Cooker

  • 01 of 11

    Step by Step Guide to Making Risotto in the Rice Cooker

    Rice Cooker Risotto
    Jessica Harlan

    When you learn how to make risotto in a rice cooker you'll never go back to the labor-intensive stove top method. Made in the rice cooker, risotto is easy and largely a hands-off affair. Here, we'll show you how to make risotto in your rice cooker.

    You'll need measuring cups, liquid measuring cup, cheese grater, wooden spoon or silicone spatula, rice cooker.

    Risotto Recipes 

    You can use any of these recipes using this method in the rice cooker:


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  • 02 of 11

    Saute the Aromatics

    Rice Cooker Risotto 1
    Jessica Harlan

    First, set your rice cooker to "Quick Cook" or "Regular" and let the surface of the rice cooker pot heat up for a minute or two.

    Add the butter or olive oil to the pot and use a wooden spoon or a silicone spatula to spread it across the surface of the pot.

    When the oil is heated, add the onion, shallot, or leek and stir to coat with the oil.

    Sauté it, stirring occasionally until it softens and turns translucent. This should take about 4 to 5 minutes.

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  • 03 of 11

    Add the White Wine

    Rice Cooker Risotto 2
    Jessica Harlan

    Pour in the white wine or vermouth and stir to combine. Cook for a few minutes to allow the alcohol to evaporate and the wine to heat up and reduce a little.

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  • 04 of 11

    Add the Rice

    Rice Cooker Risotto 3
    Jessica Harlan

    Add the rice to the pot and stir to coat the grains of rice completely with the wine.

    Sauté, stirring frequently until the rice starts to absorb the wine.

    The rice will eventually become translucent around the edges, with a small white dot remaining. This means it's ready for the stock.

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  • 05 of 11

    Add the Vegetables

    Rice Cooker Risotto
    Jessica Harlan

    Before you add the stock, add the vegetables if you're using them and sauté them for a minute or two, stirring occasionally.

    Leafy vegetables, such as arugula or, in the case of this recipe, watercress, should not be added until the last minute. But harder vegetables like asparagus or squash, need time to simmer and cook through.

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  • 06 of 11

    Add the Cooking Liquid

    Rice Cooker Risotto
    Jessica Harlan

    Pour in the stock or broth, all at once, and stir to combine it with the rice.

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  • 07 of 11

    Set the Rice Cooker

    Rice Cooker Risotto
    Jessica Harlan

    Close the lid on the rice cooker. If your cooker has a porridge setting, set it for this.

    If it is an on-off cooker, or only has a "Regular" setting, then use that setting. Either way, you should set a timer for 20 minutes.

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  • 08 of 11

    Check the Risotto

    Rice Cooker Risotto
    Jessica Harlan

    After 10 minutes, check on the rice and give it a stir to recombine the ingredients.

    When the timer goes off, check on the risotto. If there is still a lot of liquid remaining, and the rice is still hard in the middle, cook it a little longer.

    The rice should be tender, but still have a little "bite" to it, what the Italians refer to as al dente. And there should be enough liquid remaining to make it just slightly soupy. 

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  • 09 of 11

    Add the Cheese

    Rice Cooker Risotto
    Jessica Harlan

    Sprinkle in the cheese, season to taste with salt and pepper, and add up to another tablespoon of butter if desired. Give it a stir to combine everything.

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  • 10 of 11

    Add Herbs or Leafy Greens

    Rice Cooker Risotto
    Jessica Harlan

    If you're using fresh herbs or chopped greens, add them now, stirring to combine and wilt. (The photo shows adding chopped watercress.)

    You can close the lid and let the risotto sit for a minute to wilt the greens, but don't let them cook too long since you want them to have a bright color. 

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  • 11 of 11

    Serve the Risotto

    Rice Cooker Risotto
    Jessica Harlan

    Divide the risotto between shallow pasta bowls and sprinkle with grated parmesan cheese and, if desired, some fresh chopped herbs such as parsley or basil. Enjoy!