I’m not really one full of patience or who’s strength is in my attention to detail, especially in the kitchen. That’s why before my rice cooker I’d never made risotto at home. Now I’m what you could label as a risotto-making fiend. Traditional risotto is always made with wine. However, I never seem to keep a wine in my cabinet that’s not sweet enough to warrant my friends making fun of me so I’ve learned to adapt when making risotto on the fly. This latest creation uses lemon juice to mimic the acidity usually added with the wine. It creates a tart, fresh flavor that heightens the traditional risotto flavors achieved in this dish.
2 cups Arborio rice
1 qt chicken stock
1 medium onion, finely diced
2 cloves garlic, finely diced
3 tbsp butter
juice of one large lemon
1/2 cup Parmesan cheese
Optional: chives and lemon zest for garnish
Preheat your rice cooker on Sauté-Then-Simmer for 5 minutes. Add 2 tablespoons butter and the diced onion and sauté until translucent. Add garlic and cook until fragrant. Stir in rice and let toast until grains begin to turn translucent.
Add lemon juice and let simmer until most of the liquid is absorbed, about 3-4 minutes. Add chicken stock and close the lid. When the rice cooker beeps, stir in remaining 1 tablespoon of butter and the Parmesan cheese. Top with lemon zest and chives if desired.
Over to You
What’s your version of a risotto? Share and inspire us!