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Old 08-08-2015, 04:01 PM   #1
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Need advice - risotto in a rice cooker

I recently bought a Zoji fuzzy logic rice cooker, and decided to try making risotto. I followed Beth Hensperger's recipe.

The Magic of Rice Cooker Risotto | Food Gal

I set it on porridge, and the Zoji said it was going to take 65 minutes. I took a peek at 22 minutes - all of the water was absorbed, and it was beyond al dente. Looks like she meant either regular or porridge at 20 minutes, and not porridge at the full length of the porridge cycle.

Not sure if it would have been a little creamy if I had cooked it even less than 20 minutes, as there was no liquid at all left in the risotto. I'm wondering if adding some liquid at the end of the cooking cycle would give it the texture I was hoping for, or if it would come out like rice with extra water sloshing around. Has anyone tried this?

The stuff was tasty, it just wasn't quite what I was expecting.

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Old 08-08-2015, 04:39 PM   #2
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Hi tenspeed. I don't think it's possible to make a creamy risotto in a rice cooker. Risotto needs a high starch rice like Arborio, and the liquids need to be added a little bit at a time. It has to be gently stirred frequently, almost constantly, so the starches in the rice will release and result in a nice creamy risotto.

I think if you would have added more liquid at the end of the cooking time, it would have ended up as you said - just rice swimming in liquid. No bueno.
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Old 08-08-2015, 06:23 PM   #3
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I don't have a rice cooker, so I can't help you, but Cooks llustrated has a recipe for risotto baked, covered, in a large Dutch oven. They found that simmering the rice at a high temperature simulated the constant stirring needed for the traditional method.

http://bakerandbrewer.blogspot.com/2...d-risotto.html
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Old 08-08-2015, 09:07 PM   #4
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risotto is pasta, right? not suitable for a rice cooker.
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Old 08-08-2015, 09:17 PM   #5
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Quote:
Originally Posted by Breathing Couch View Post
risotto is pasta, right? not suitable for a rice cooker.
No, risotto is a rice dish. Check out the link I posted.
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Old 08-09-2015, 05:12 AM   #6
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Quote:
Originally Posted by Breathing Couch View Post
risotto is pasta, right? not suitable for a rice cooker.
You are thinking of orzo.
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Old 08-09-2015, 06:11 AM   #7
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You can make beautiful risotto in a rice cooker. It comes out as creamy as it does in a saucepan. It only takes 20 minutes.

I read the link you provided and I think you mis-read it.
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Old 08-09-2015, 07:53 AM   #8
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Quote:
Originally Posted by Silversage View Post
You can make beautiful risotto in a rice cooker. It comes out as creamy as it does in a saucepan. It only takes 20 minutes.

I read the link you provided and I think you mis-read it.
I think I did mis-read it, at least based on the results I got. I'll give it another shot, but I'll take a peek at 15 minutes this time.
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Old 08-09-2015, 08:51 AM   #9
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Quote:
Originally Posted by Breathing Couch View Post
risotto is pasta, right? not suitable for a rice cooker.
No. Risotto is a rice dish, rice is a grain. Not Pasta. Pasta is made from processed wheat.
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Old 08-09-2015, 03:03 PM   #10
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Quote:
Originally Posted by Cheryl J View Post
Hi tenspeed. I don't think it's possible to make a creamy risotto in a rice cooker. Risotto needs a high starch rice like Arborio, and the liquids need to be added a little bit at a time. It has to be gently stirred frequently, almost constantly, so the starches in the rice will release and result in a nice creamy risotto.

I think if you would have added more liquid at the end of the cooking time, it would have ended up as you said - just rice swimming in liquid. No bueno.

I'm with you. I've had risotto cooked in a rice cooker and it's nothing like risotto made on the stovetop with your spalutula coaxing the starch out of the rice.
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