Mushroom Risotto

Mushroom Risotto

Risotto in a rice cooker is a concept that might just make my close Italian friend have a seizure. She would argue that “risotto needs to be stirred and the liquid added in stages to achieve the correct consistency.” Okay fine, I get it, but her kids are grown up and she has time to babysit the perfect risotto as it cooks. I, on the other hand, have three kids who just want food….now. By 6 in the evening I’ve been awake for 14 hrs and the last thing I feel like doing  is standing by the stove to stir risotto. With help from my Aroma Rice Cooker I’ve found a shortcut to perfect risotto and have yet to hear any complaints about it 🙂


2 tbsp olive oil
1 cup of sliced mushrooms, any type
2 cups of Arborio rice
1/2 onion, diced
2 garlic cloves, crushed
1 cup of white wine
3 cups of chicken stock
2 tbsp of butter
1/2 cup of heavy cream
1/2 cup of shredded Parmesan cheese
1/4 cup of chopped Italian parsley
salt and pepper

Set rice cooker to Sauté-Then-Simmer™ and add olive oil, garlic, mushrooms and onion. Sauté until onions are soft,  about 8 minutes.

Stir in rice. Add wine and cook until mostly absorbed. Add chicken stock and close the lid.

When the rice cooker beeps add cream, Parmesan cheese, butter and parsley. Stir to combine. Add salt and pepper to taste.


I love meals that can easily be transformed into something else as leftovers. Double the recipe and use your leftover risotto to make  Italian fried rice balls known as Arancini. They make a great side dish.


2 cups risotto
2 eggs
Approx. 1 cup Italian-style breadcrumbs for coating
1/2 cup chopped basil leaves
1/2 cup of Parmesan cheese
cooking oil for frying

Mix together risotto, eggs, basil and Parmesan until well combined. Form small meatball-sized balls and roll in Italian-style breadcrumbs. Fry in cooking oil heated to 350 degrees for about 5 minutes until golden brown.

Tip: My kids love these little treats in their lunchboxes and they also make a perfect party appetizer, served with marinara sauce.


Over to You
What’s your version of a vegetable risotto? Share and inspire us!

One thought

  1. Did you actually use real 8 oz. measuring cups when say to use 2 cups of rice, 1 cup of wine and 3 cups of chicken stock or did you use the measuring cup that came with the rice cooker or the interior measurements of the rice cooker pot?

    Please advise.


    Sonia Owen

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