Rice Cooker Risotto Recipe | Bon Appétit

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.

Risotto—the famously fussy yet oh-so-creamy debutante of rice dishes—is anything but weeknight-friendly. It’s a dish that demands your full attention. Look away for just five minutes and things can go south quickly. But this version, made entirely in a rice cooker, yields a just-as-satisfying result with a fraction of the work: You just add everything into your rice cooker, let it cook, and stir in some additional stock, butter, and cheese right before serving. Just note that even this carefully calibrated set-it-and-forget-it risotto requires a bit of feeling; you might need to adjust the final texture with a splash of additional vegetable stock to loosen it up. The texture should be firm enough to stay on a plate when tilted yet loose enough to comfortably settle back into place when spooned into. Start slow and add about a tablespoon of stock at a time as needed.