Image Credit: (Pxhere)
Kathryn Cotton is a freelance writer with a sweet tooth and an obsession for cheese. She likes to cook and bake during her spare time. We’re delighted that she decided to share this recipe with us:
Cheese Risotto
Written by Kathryn Cotton for cheesemaking.com
Out of all the savory rice meals out there, cheese risotto is one of the most meticulous dishes that entails lots of careful stirring and maybe even some fancy tools. But of course, there are workarounds for everything, so anyone can enjoy this delicious Italian treat!
For beginners with limited equipment, we highly recommend this rice cooker cheese risotto recipe to skip all the usual stovetop needs. Here’s how you can do it.
• Yield: 3-4 cups
• Aging: None
• Skill Level: Beginner
Ingredients:
1 2/3 cup of Chicken Stock
1 tbsp Butter
1/2 tsp Salt
1/4 tsp Pepper
1/2 tsp Minced Garlic
1/4 cup Chopped Onion
1 cup Risotto Rice – Risotto rice needs to be starchy, and arborio is the most common rice of this variety available on the market. However, we find carnaroli rice better in terms of texture. It’s arguably the best choice for beginners too, since it’s almost impossible to overcook.
1/4 cup Shredded Cheese – Whether you’re fond of parmesan, sharp cheddar, or the classic mozzarella, cheese risotto is such a versatile recipe that you can use any cheese you have at home. But if you need a definitive pick, mascarpone cheese still tops our list because of its creamy taste.
Optional: 1/2 cup White Wine, Chopped Parsley or Basil (to top with)
Equipment:
Rice Cooker – Rice is one of the most important ingredients in risotto, so it’s very important to use the right tools to cook it. Thankfully, the best rice cookers are simple and easy to use. With just a few presses, you’ll have your bowl of grain warmed up and ready for the next step. Just keep in mind the proper settings for risotto cooking, which we’ll teach you later on.
Measuring Cups – You need these to ensure your ingredients are precise!
Wooden Spoon – The best wooden spoons are those made out of olive wood, bamboo, beech or maple. They’re harder wood, so they’ll last you for years.
Instructions:
1. Sauté
Set your rice cooker to “quick cook” or “regular” and let it heat up for 1 to 2 minutes.
Add your butter and oil to the pot. Use a wooden spoon to spread it on all available surfaces. Then, add your garlic and onions.
If you have white wine around the house, add 1/2 cup of it into the concoction. The entire thing should evaporate in about 4 to 5 minutes.
2. Add Rice
Add your 1 cup rice into your rice cooker. Make sure to stir it and coat the grains completely.
3. Add Stock
This is typically the more labor-intensive part of making risotto, as you need to add the stock slowly and stir continuously until each pour is absorbed. However, with a rice cooker, you can simply pour all your chicken stock and watch it cook.
If your rice cooker has a “porridge” setting, set it to that. Otherwise, set it to “regular.” Set the timer for 20 minutes.
4. Check Risotto
After 10 minutes, check on your risotto and give it a good stir to combine the ingredients.
Once you’ve hit the 20-minutes mark, check on it again. The rice should be soft, but should still have that “crunch” when you bite into it. The liquid shouldn’t be completely absorbed, making it look a little soup-like.
If there’s still a lot of stock left or if the rice is still hard, cook for an additional 10 minutes.
5. Finishing Touches
Add some salt, pepper, and cheese of choice. Gently stir the mixture for an additional 2 minutes. If you want to add another tbsp of butter, go right ahead. You can even add some fresh chopped herbs such as parsley or basil for the added presentation. At this point, it’s all about your preference.
6. Enjoy
Your risotto is done! Serve in your bowl or plate of choice and sprinkle it with more cheese upon request.
