Creamy Classic Parmesan Risotto
A rich, creamy Parmesan risotto made simple with a rice cooker! Cozy, comforting, and family-friendly with endless variation possibilities.
Equipment
- Rice cooker with sauté/cook setting
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
- Grater for Parmesan
Ingredients
- 1 ½ cups Arborio rice
- 5 cups hot chicken stock
- 1 cup diced onion
- ¼ cup dry white wine optional
- 4 oz fresh Parmesan grated
- 2 tbsp butter or olive oil
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Set your rice cooker to the sauté or cook setting. Add the butter or olive oil and diced onion. Cook until the onion is soft and translucent, about 3–4 minutes.
- Stir in the Arborio rice. Let it toast gently for 1–2 minutes, stirring often.
- Pour in the white wine (if using) and cook until most of the liquid has evaporated.
- Begin adding the hot chicken stock in stages, about 1 cup at a time, stirring lightly after each addition.
- Close the rice cooker lid and let it cook for 20–25 minutes, stirring once about halfway through.
- Open the lid, stir in the grated Parmesan cheese, and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- You can substitute veggie broth for chicken stock to make it vegetarian.
- Add more broth at the end for a looser, more restaurant-style consistency.