[Recipe] Easy rice cooker mushroom risotto
（日本語は下）
As a person of Asian origin, having a rice cooker is almost a must. Every Asian household has a rice cooker and we rely on it so much to the extent that most modern Asians do not know how to cook rice with a pot. It wasn't until I moved to the Netherlands that I had to learn how to do that. Although I was quite shocked to learn that in NL, rice is cooked like pasta: in a potful of water and sieved 🤯. The time I cooked rice with a pot was an extremely short period though, I got a rice cooker soon after.
After trying risotto for the first time, I thought to myself, why not try making it with a rice cooker. So after some experimentation, I came up with this recipe and have made it many times over the years. It's a quick and simple way to make decent tasting risotto. My friends can vouch for me 😆. Although I have to say this recipe might be more suited to Asian tastes. In Italy (at least from my experience), the rice is cooked al dente so for my Asian taste buds, the rice feels undercooked.
This is the rice cooker I use: https://amzn.to/377lKUg or on Bol.com. At the time when I bought it, this was one of the cheaper ones with multiple functions.
Disclosure: Not my intent to promote the products but for the reader's convenience. However, as an Amazon Associate and Bol.com partner, I can earn from qualifying purchases.
Ingredients
Rice cooker #1:
- Risotto/short grain rice: 300g
- Olive oil: 1 tablespoon
- Bouillon: 3 teaspoons
- White wine, dry: 250ml
- Water: 625ml
Frypan:
- Garlic: 2-3 cloves
- Onion: 1
- Mushrooms: 400g
- Salt and pepper
Rice cooker #2, when cooked:
- Butter: 30g
- Hard Italian cheese: 100g
- [optional] Nutmeg, ground (nootmuskaat): a pinch or two
- [optional] dried chilli
- [optional] Parsley (peterselie)
Tip: I buy risotto rice when I see it but I also use (Japanese) short-grain rice (frequently labelled as sushi rice in Dutch supermarkets) since that is my default rice type at home. Risotto rice is a bit starchier but otherwise more or less substitutable with other short-grain type rice. Based on my experience, risotto rice is usually cheaper at ethnic/Turkish grocery stores.
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| Risotto rice from my nearby Turkish grocer |
For the cheese, I usually just buy an Italian-style hard cheese that's cheapest. I say Italian-style because I frequently use Parrano, a parmesan-type cheese produced in NL, or Grana Padano. Sometimes I indulge and get Parmigiano Reggiano. But if I'm honest, I'm not well versed enough to tell if there subtle differences.
- Wash the rice and put it in the rice cooker pot.
- Stir in the olive oil and add in the rest of the Rice cooker #1 ingredients. Since I'm not a big alcohol drinker, I usually just buy small bottles of wine for cooking. I designed this recipe to finish one small bottle of 250ml.
- Start the rice cooker.
- While the rice is cooking, fry the garlic and onions.
- After the onions soften (I like mine brown and caramelised), add in the mushrooms and fry until soft.
- This might depend on your rice cooker, but mine starts beeping when the heat is off and the rice is steaming. Usually when there are 14 mins left. This is when I put the cheese, butter, nutmeg, chilli and fry pan ingredients into the rice cooker.
- Mix well, close the lid and let the rice steam for the remaining time (approx 14 mins) and that's it. Top with some parsley and serve.
Thanks for reading! Hope you try this recipe.
I would love to hear your comments and suggestions.
［レシピ］炊飯器でキノコのリゾット
リゾットを初めて食べた時はいつかもう覚えてませんけど、覚えてるのはあの時、炊飯器で作れるのかなと思いました😆。そのあと、実験を繰り返して、このレシピはその結果です。
炊飯器なんですが、アジア人にとって、不可欠な家電ですね。炊飯器のない生活が想像できないぐらいに頼っています。オランダに来て、まだ炊飯器買っていないごろ、仕方なく鍋でご飯を炊くことを学びました。不便だな～めんどくさいな～と思って、すぐ炊飯器を買っちゃいましたが。。。少し驚くことで、オランダでは米をパスタみたいに、茹でてふるいにかけるらしいです😖。
ちなみに、イタリアではリゾットは米の芯が残ったほうがベストらしいですが、硬いご飯は好みではないので、このレシピは普通に炊いたご飯をイメージして書いたものです。まあ、本格とは言えないかもしれませんが、自分が美味しいと思ったらいいです。
材料
炊飯器＃1：
- リゾット米／短粒米：300g
- オリーブオイル：大さじ1
- コンソメ：小さじ3
- 白ワイン、辛口：250ml
- 水：625ml
フライパン：
- にんにく：2〜3かけ
- タマネギ：1玉（約300ｇ）
- きのこ：400g
- 塩、コショウ
炊飯器＃2、蒸らし時間：
- バター：30g
- イタリア風ハードタイプチーズ：100g
- [好みで]ナツメグ、地面（nootmuskaat）：ピンチまたは2つ
- [好みで]乾燥唐辛子
- [好みで]パセリ（peterselie）
ヒント：トルコスーパーで置いてあるリゾット米のほうが安いと思います。リゾット米がなくても、短粒米（日本の米）、オランダのスーパーでsushi rice/rijstと表示されたもの、で作っても美味しいです。
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| 近所のトルコスーパーで買ったリゾット米 |
チーズですが、スーパーでイタリア産高級のパルミジャーノレッジャーノもありますが、私は格安のオランダ産イタリア風Parranoを使うことが多いです。
- 米を研ぎ、炊飯器に入れます。
- オリーブオイルを入れてかき混ぜ、残りの炊飯器＃1の材料を加えます。 自分はお酒をあまり飲まないので、ミニボトルのワインを買います。 ミニボトルがちょうど250mlなので、全部を使いきれます。
- 炊飯器をスタートさせます。
- ご飯が炊いてる間、にんにくと玉ねぎを炒めます。
- 玉ねぎが柔らかくなったら（私は茶色でキャラメリゼしたものが好みです）、キノコを加えて柔らかくなるまで炒めます。
- 炊飯器が蒸らす段階に入ったら（ビープ音が鳴る）チーズ、バター、ナツメグ、唐辛子、フライパンの材料を炊飯器に入れます。
- よく混ぜて蓋をし、出来上がりまで残りの時間（約14分）リゾットを蒸します。パセリをのせて完成。
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