Ingredients:

  • 2 cups (400g) Arborio rice
  • 1 tbsp (14g) olive oil
  • 1 medium (110g) shallot, finely minced
  • 3 cloves (9g) garlic, minced
  • 8 oz (225g) cremini mushrooms, thinly sliced
  • 5 cups (1.2L) low-sodium vegetable broth, warmed
  • 1/2 cup (120ml) dry white wine
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. If your rice cooker has a Sauté or Brown function, use it; otherwise, heat the olive oil in the inner pot. Add the minced shallots and mushrooms, cooking until the mushrooms are browned and the shallots are translucent. Stir in the garlic for 30 seconds until fragrant.
  2. Add the Arborio rice to the pot. Stir constantly for 2 minutes until the edges of the rice grains become translucent and smell nutty. Pour in the white wine and stir until the liquid has been fully absorbed.
  3. Pour in the warmed vegetable broth. Stir once to ensure no grains are sticking to the bottom. Close the lid and set the cooker to the White Rice or Risotto setting for approximately 40 minutes.
  4. Once the timer sounds, open the lid and stir in the grated Parmesan cheese, unsalted butter, fresh lemon juice, and chopped parsley. Season with salt and black pepper to taste before serving.