Adapted from Rice Cooker Mushroom Risotto recipe by Marie Haws, from “The Pot and How to Use It,” by Roger Ebert. Serves 4-6.
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1 onion, finely chopped
1 garlic clove, crushed
2 cups arborio rice
1 cup dry white wine
4 cups chicken or vegetable stock, hot
1/2 cup parmesan cheese
Freshly ground black pepper
Directions
In a large frying pan, heat the oil and butter. Add the onion and garlic, and cook until the onion is tender and translucent. Add the rice, and stir to coat the rice grains with the onion mixture.
Add the wine. Cook, stirring, until most of the liquid has been absorbed. Transfer this mixture to the rice cooker cooking pan (removed from the cooking housing). Add the hot stock and stir. Making sure the exterior of the appliance remains dry, put the pan into the appliance.
Replace the lid. Set to Cook.
When the switch clicks to Warm, leave the rice in the cooker for 10 minutes without removing the lid.
Open the lid and add the grated parmesan, stirring to incorporate the cheese. Season to taste with black pepper. Serve immediately.
