No-Stir Risotto In A Rice Cooker

Steps

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1. 1
   Rehydrate the dried shiitake mushrooms in chicken stock, allowing them to absorb the flavour of the broth.
   ▶ ≈1:39
2. 2
   Prepare a mixture of fresh mushrooms, including Swiss brown mushrooms, button mushrooms, and anise mushrooms.
   ▶ ≈2:22
3. 3
   Add the risotto rice, minced garlic, onion, and butter to the rice cooker, then add the rehydrated dried mushrooms and fresh mushrooms.
   ▶ ≈0:59
4. 4
   Pour in the chicken stock and season with salt and pepper, then stir gently to combine all ingredients.
   ▶ ≈2:37
5. 5
   Close the rice cooker lid and press the cook button; allow the fuzzy logic technology to automatically regulate the temperature and cooking time.
   ▶ ≈2:57
6. 6
   Once cooked, stir in the spinach, then add the Parmesan cheese, peas, and a bit of extra butter.
   ▶ ≈7:20
7. 7
   Finish by sprinkling with lemon zest and drizzling with olive oil, then stir well and serve.
   ▶ ≈7:57