Mushroom Risotto – Rice Cooker Method

In a frying pan or large saucepan, heat Oil, and cook Onion, Garlic and Mushroom over medium high heat for 2-3 minutes. Add rice, and stir to combine.

Transfer the rice mixture into the rice cooker’s inner pot. Add Sake (Wine) and stir to combine.

Season the stock with Salt if required. Add the stock to the pot and make sure the mixture is placed evenly. Set the rice cooker at ‘Quick Cook’ mode, if your rice cooker has it, and press ‘COOK’ button to start cooking.

When rice is cooked, carefully stir well to achieve creamy texture. Season with Salt & Pepper if only required. Sprinkle with finely chopped Parsley and Parmesan Cheese and enjoy.