Quick Rice Cooker Parmesan Risotto is simple using the Hamilton Beach Rice Cooker.
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I thought a rice cooker was only for rice – who knew you could also make risotto, oatmeal, even cheesecake in it! I love risotto, but I just don’t have the time to stand over the stove stirring the rice all night! And, the steaming basket for vegetables makes this a multitasking dream. Using the Hamilton Beach Stainless Steel Rice & Hot Cereal Cooker to make this quick risotto saved me a ton of time, and really wowed my husband. He couldn’t believe I’d been able to make risotto on a weeknight.
In all honesty, this Quick Rice Cooker Parmesan Risottois just as delicious and creamy as if I’d stood over it for an hour ladling in stock, but I was able to play a game with the kids while it cooked itself in the rice cooker!
Quick Rice Cooker Parmesan Risotto
This Quick Rice Cooker Parmesan Risotto will soon become your favorite recipe! Serve it with my Port Wine Braised Sirloin for a truly decadent meal.
2 tablespoons butter
1 large shallot, minced
1 clove garlic, minced
4-1/4 cups beef or chicken stock
2 cups Arborio rice
2 tablespoons half and half
1 tablespoon butter
1 cup freshly grated Parmesan cheese, plus some shaved for garnishing
parsley to garnish, optional
Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until tender. (It will seem like a lot of butter, until you add the rice). Add the rice and cook 5 minutes to coat all the rice with the butter.
Transfer the mixture to the rice cooker pot. Add the stock, salt, pepper and stir to combine. Close the rice cooker and select the QUICK RICE setting, which will cook for 35 minutes.
When the rice cooker switches to warm, add butter, half and half and Parmesan and stir to combine. Garnish with additional Parmesan and parsley, if desired.