I have always been intimated by risotto. After hearing about all that stirring and various other technical points I could fail to hit, I never had much motivation to try it out. But since my rice cooker came equipped with Aroma’s Saute-The-Simmer function (which I’ve now discovered might as well be renamed the most-amazing-risotto-ever making function) I was finally brave enough to give it a go. The function lets you brown and simmer in one pot, making a lot of non-traditional rice cooker dishes ridiculously easy in your rice cooker… think chili, one-pot meat and rice dishes, stews, etc. But we’re talking risotto here, quick, easy, creamy risotto. And the best part? No stirring required.
RISOTTO WITH STUFFED ITALIAN CHICKEN BREASTS
1/2 cup diced onion
3 garlic cloves, minced
2 cups Arborio rice
6 cups chicken stock
3-4 tblsp butter
1 cup Parmesan cheese
2 chicken breasts
2 ounces mozzarella cheese
1/2 medium tomato, diced
5-6 basil leaves, chopped
Preheat your rice on Sauté-The-Simmer for 3-5 minutes. Melt 1 tablespoon of butter in the inner pot and add the onions and garlic. Sauté until translucent.
Add in rice, stirring to completely cover in butter, adding more if needed. Add chicken stock and close the lid. The rice cooker will automatically switch to a simmer.
Toss together the mozzarella cheese, tomatoes and basil. Slice a pocket lengthwise into each chicken breast. Stuff the filling into each pocket, put in the Steam Tray and set inside the inner pot.
After 18 minutes have passed check the chicken for doneness and remove it from the rice cooker. Wrap in foil and set aside. When the cooking cycle ends stir the remaining 2 tablespoons of butter and the Parmesan cheese into the risotto.