Effortless Mushroom Risotto
A creamy, hands-off mushroom risotto made in the Zojirushi rice cooker with Arborio rice, stock, mushrooms, and finished with butter and Parmesan.
Ingredients
- •1.5 cups Arborio rice
- •8 ounces Cremini mushrooms (sliced)
- •1 large Shallot (finely diced)
- •2 cloves Garlic (minced)
- •4.5 cups Vegetable or chicken stock (warm)
- •0.5 cup Dry white wine (e.g., Pinot Grigio) (optional)
- •2 tablespoons Olive oil
- •2 tablespoons Unsalted butter (cold, cut into cubes)
- •0.5 cup Parmesan cheese (freshly grated, plus more for serving)
- •to taste Salt
- •to taste Freshly ground black pepper
- •2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
- 1.
Prepare your ingredients: Slice the mushrooms, finely dice the shallot, and mince the garlic. Warm the stock in a separate saucepan over low heat or in the microwave; keeping it warm is crucial for creamy risotto.
- 2.
In a medium skillet or saucepan on the stovetop, heat the olive oil over medium heat. Add the diced shallot and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes. Season lightly with a pinch of salt and pepper.
- 4.
Transfer the sautéed shallots, garlic, and mushrooms to the Zojirushi rice cooker pot. Add the Arborio rice to the pot, spreading it evenly.
- 5.
If using, pour in the dry white wine. Then, carefully pour the warm stock over the rice and vegetables. Give everything one gentle stir to combine, ensuring all rice grains are submerged.
- 6.
Close the lid of the Zojirushi rice cooker. Select the 'White Rice' or 'Sushi Rice' setting (do not use 'Quick Cook'). Press start and allow the rice cooker to do its work. Avoid opening the lid during the cooking cycle.
- 7.
Once the cooking cycle is complete and the rice cooker switches to 'Keep Warm', open the lid. The risotto will appear loose, but that's normal. Add the cold butter cubes and the grated Parmesan cheese.
- 8.
Stir vigorously for 1-2 minutes until the butter and cheese are fully incorporated, and the risotto becomes wonderfully creamy. This final stirring creates the signature texture.
- 9.
Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese.
Tips
- 💡**Warm Stock is Key:** Always use warm stock. Adding cold liquid can shock the rice and prevent it from releasing its starches properly, resulting in a less creamy risotto.
- 💡**Don't Rinse the Rice:** Unlike regular rice, Arborio rice should not be rinsed before cooking. The starch on the grains is essential for achieving the creamy texture of risotto.
- 💡**No Peeking:** Resist the urge to open the rice cooker lid during cooking. The Zojirushi's precise temperature control and sealed environment are crucial for cooking the risotto evenly.
- 💡**Fresh Parmesan Makes a Difference:** Use freshly grated Parmesan cheese for the best flavor and melting quality. Pre-grated cheese often contains anti-caking agents that can affect the texture.
- 💡**Mushroom Variety:** Feel free to experiment with different mushroom varieties like shiitake, oyster, or porcini (rehydrated) for a deeper, more complex flavor profile.
Recipe from TheCookbook.ai
Created by Shannon Williams