TO FINISH
2 teaspoons unsalted butter, or more, if desired
2 tablespoons chopped fresh Italian parsley leaves
¼ cup freshly grated Parmesan cheese, plus more for serving
Freshly ground black pepper
Salt
1. Place the mushrooms in a small bowl and add the hot water. Let stand for an hour or longer. (Or combine the mushrooms and water in a microwave-safe container, cover tightly with plastic wrap, and microwave on high for 5 minutes. Let cool to room temperature.) When the mushrooms are soft, remove them from the liquid, squeezing gently to extract as much liquid as possible. Slice the mushrooms into pieces about ¼ x 1 inch, discarding any tough stems. The exact size is not important, but if you cut them too small, their flavor will not be as intense. Carefully pour the mushroom soaking liquid into a measuring cup, leaving any grit behind. (If the mushrooms were especially gritty, you may want to pour the liquid through a coffee filter–lined strainer, but in general this is not necessary.) Add the stock to the mushroom soaking liquid to equal 3 cups.
2. Set the rice cooker for the Quick Cook or regular cycle. Place the olive oil and butter in the rice cooker bowl. When the butter melts, add the onion. Cook, stirring a few times, until softened, about 2 minutes. Stir in the wine and cook for 1 to 2 minutes. Add the rice and stir until the grains are evenly coated and hot. Cook, stirring occasionally, until the grains are transparent except for a white spot on each, 3 to 5 minutes. Add the stock mixture and mushrooms to the rice; stir to combine. Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
3. When the machine switches to the Keep Warm cycle or the timer sounds, open the cover and stir with a wooden or plastic rice paddle or wooden spoon. The risotto should be only a bit liquid and the rice should be al dente, tender with just a touch of tooth resistance. If needed, cook for a few minutes longer. This risotto will hold on Keep Warm for up to 1 hour.
4. When ready to serve, add the butter. Close the cover for a minute to let the butter melt. Stir in the parsley, cheese, a few grinds of pepper, and salt to taste. Serve immediately.
asparagus and mushroom risotto
This is the risotto Beth (and her mother) make every time they make risotto. The asparagus and mushrooms cook with the rice, so it is sort of a primavera (spring vegetable) stew. Asparagus risotto is one of the most popular variations after the saffron version. Vary this by substituting green beans, fresh peas, or zucchini for the asparagus, or combining any of them with it. This risotto is nice finished off with 2 tablespoons of heavy cream, if you happen to have any hanging around in the fridge.
MACHINE: Medium (6-cup) or large (10 cup) rice cooker; fuzzy logic or on/off CYCLE: Quick Cook and/or regular or Porridge
YIELD: Serves 4 to 6
¾ pound fresh asparagus
1½ tablespoons olive oil
1½ tablespoons unsalted butter
2 tablespoons minced shallots
1 cup plus 2 tablespoons medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
2 ounces fresh mushrooms, sliced
3 cups chicken stock, or one 14.5-ounce can chicken broth plus water to equal 3 cups
TO FINISH
2 teaspoons unsalted butter
⅓ cup freshly grated Parmesan cheese, plus more for serving
Salt
1. Snap off the ends of the asparagus stalks and discard. If the remaining stalks are thick, peel with a vegetable peeler. Cut the spears on the diagonal into 2-inch pieces.
2. Set the rice cooker for the Quick Cook or regular cycle. Place the olive oil and butter in the rice cooker bowl. When the butter melts, add the shallots. Cook, stirring a few times, until softened, about 2 minutes. Add the rice and stir until the grains are evenly coated and hot. Cook, stirring occasionally, until the grains are transparent except for a white spot on each, 3 to 5 minutes. Add the mushrooms and asparagus, stirring for a minute or two. Add the stock; stir to combine. Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
3. When the machine switches to the Keep Warm cycle or the timer sounds, stir the risotto with a wooden or plastic rice paddle or wooden spoon. The risotto should be only a bit liquid, and the rice should be al dente, tender with just a touch of tooth resistance. If needed, cook for a few minutes longer. This risotto will hold on Keep Warm for an hour or so.
4. When ready to serve, add the butter. Close the cover for a minute or so to allow the butter to melt. Stir in the cheese and salt to taste. Serve immediately.
prawn risotto with seasonal vegetables
Look on a map and it is easy to see that Italy is a country with plenty of coastline bordering on the Mediterranean, Mare Nostrum to the ancients. Seafood is reflected in every type of Italian recipe and anything from smoked and fresh salmon, clams, mussels, and scallops, to fresh tuna are included in delicious risottos. Prawn risotto is probably the most popular shellfish risotto and can be made with either fresh raw or frozen prawns. You can use either a fish or chicken stock (the flavor will be slightly different with each). Please note that seafood risottos are never served with cheese; just plain.
MACHINE: Medium (6-cup) or large (10 cup) rice cooker; fuzzy logic or on/off CYCLE: Quick Cook and/or regular or Porridge
YIELD: Serves 3 to 4
½ cup water
½ cup dry white wine
1 bay leaf
12 ounces medium-size prawns, shelled, deveined, and each cut into 2 or 3 pieces
2 tablespoons olive oil
¼ cup finely chopped shallots
1 small clove garlic, minced
1 cup diced zucchini, asparagus pieces, or fresh peas, or 3 cups baby spinach
1 cup medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
About 2 cups chicken or fish stock Salt
Freshly ground black pepper
1. In the rice cooker bowl (or in a shallow pan on the stovetop if you want to get the rice started), combine the water, wine, and bay leaf. Close the cover and set for the Quick Cook or regular cycle. When the liquid comes to a boil, add the prawns and cook, uncovered, until they turn pink and are opaque in the center, about 2 minutes, stirring occasionally. If you are using frozen cooked prawns, just immerse them in the boiling liquid for 15 seconds. With a slotted spoon, trans fer the prawns to a plate and set aside. Pour the remaining liquid into a measuring cup and discard the bay leaf. Wipe out and dry the rice cooker bowl.
2. Set the rice cooker for the Quick Cook or regular cycle. Add the oil and, when hot, stir in the shallots and garlic. Cook, stirring a few times, until soft but not browned, 2 to 3 minutes. Add the vegetables and cook briefly to take off the raw edge, another few minutes. When the vegetables have softened, add the rice and stir to coat the grains with oil. Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3 to 5 minutes. Add the reserved prawn liquid and stock to equal 3 cups; stir to combine. Reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
3. When the machine switches to the Keep Warm cycle or the timer sounds, stir in the prawns. Close the cover and let steam for 5 minutes. The risotto should be only a bit liquid and the rice should be al dente, tender with just a touch of tooth resistance. If needed, cook for a few minutes longer. This risotto will hold on Keep Warm for up to 20 minutes. Serve immediately, with salt and pepper to taste.
italian sausage risotto
This hearty winter risotto focuses its flavor on the spicy sausage, another Italian favorite. This recipe is a most basic method and can be made with vegetables instead of the sausage; substitute one to two diced roasted red or yellow bell peppers for the sausage. Note that this recipe is slightly larger than the others; it feeds six.
MACHINE: Medium (6-cup) or large (10 cup) rice cooker; fuzzy logic or on/off
CYCLE: Quick Cook and/or regular or Porridg
e
YIELD: Serves 6 to 8
¾ pound fennel or sweet Italian sausage, cut into ½ -inch-thick slices
2 tablespoons water
2 tablespoons olive oil
2 tablespoons unsalted butter
¼ cup finely chopped yellow onion
½ cup dry white wine
2 cups medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
5 cups chicken stock, or two 14.5-ounce cans chicken broth plus water to equal 5 cups)
TO FINISH
2 tablespoons chopped fresh Italian parsley leaves
½ cup freshly grated Parmesan cheese, plus more for serving
Salt
Freshly ground black pepper
1. In a small skillet, combine the sausage and water. Cover and cook over medium-low heat until browned and heated through, about 5 minutes. Remove with a slotted spoon and drain on a double layer of paper towels.
2. Set the rice cooker for the Quick Cook or regular cycle. Place the olive oil and butter in the rice cooker bowl. When the butter melts, add the onion. Cook, stirring a few times, until softened, about 2 minutes. Add the sausage and cook for a few minutes to heat it. Add the wine and cook until reduced, 1 to 2 minutes. Add the rice and stir to coat the grains with the hot butter. Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3 to 5 minutes. Add the stock; stir to combine. Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 25 minutes.
3. When the machine switches to the Keep Warm cycle or the timer sounds, stir the risotto with a wooden or plastic rice paddle or wooden spoon. The risotto should be only a bit liquid and the rice should be al dente, tender with just a touch of tooth resistance. If needed, cook for a few minutes longer. This risotto will hold on Keep Warm for an hour or so.
4. When ready to serve, stir in the parsley and cheese, season with salt and pepper to taste, and serve immediately.
risi e bisi
Rice and peas is a beloved comfort food in Italy. It’s not technically a risotto because when it’s made in the conventional manner on the stovetop, the broth is added at once, not ladleful by ladleful as with risotto. In the rice cooker, of course, the method is the same as for risotto. You can make it with fresh or frozen peas. Fresh peas should be added at the beginning of the cooking time, unless they are very young and tender; add frozen peas at the end.
MACHINE: Medium (6-cup) or large (10 cup) rice cooker; fuzzy logic or on/off
CYCLE: Quick Cook and/or regular or Porridge
YIELD: Serves 4 to 5
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup minced shallots or mild onion
½ cup minced celery
2 tablespoons dry white wine
1 cup plus 2 tablespoons medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
3 cups chicken, meat, or vegetable stock
1½ cups fresh or frozen peas
TO FINISH
2 teaspoons unsalted butter
2 tablespoons heavy cream
¼ cup freshly grated Parmesan cheese, plus more for serving
Salt
1. Set the rice cooker for the Quick Cook or regular cycle. Place the olive oil and butter in the rice cooker bowl. When the butter melts, add the shallots and celery. Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes. Add the wine and cook for a couple of minutes. Add the rice and stir to coat the grains with the hot butter. Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3 to 5 minutes. Add the stock and peas, if you are using fresh, mature peas; stir to combine. Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
2. When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon. The rice should be only a bit liquid and the rice should be al dente, tender with just a touch of tooth resistance. If needed, cook for a few minutes longer. This rice will hold on the Keep Warm cycle for up to 1 hour.
3. When you are ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine. Add the butter and close the cover for 2 to 3 minutes to allow it to melt and the peas to heat through. Stir in the cream, cheese, and salt to taste. Serve immediately.
BOIL YOUR ITALIAN RICE LIKE SPAGHETTI
There is a method for cooking rice, not only medium-grain rice, but long-grain rice as well (the French love rice cooked like this), in a pot of vigorously boiling water until al dente, then draining it. If you have Arborio rice around and don’t want to make risotto, this is the way you can cook it and have an instant side dish. It is as delicious as it is simple. Serve with butter and freshly grated cheese, or with some homemade marinara sauce or Fondutta over the top. The on/off rice cooker is perfect for making this rice since it boils water vigorously. You can also make this with half the amount of rice and water in a medium (6-cup) on/off cooker.
Boiled Italian Rice
MACHINE: Large (10-cup) rice cooker: on/off o n l y
CYCLE: Regular
YIELD: Serves 3 to 4
2½ quarts water
Pinch of salt
1¼ cups medium-grain risotto rice (superfino Arborio, Carnaroli, or Vialone nano)
½ to ¾ cup freshly grated or shredded Parmesan cheese, to your taste, plus more for serving
2 to 3 tablespoons unsalted butter, to your taste
Freshly ground black pepper
1. Place the water and salt in the rice cooker bowl (we fill to the 6- to 7-cup line on the inside of the bowl). Set for the regular cycle and bring the water to a rolling boil, 5 to 7 minutes.
2. Add the rice in a steady stream, stirring with a wooden spoon. Bring the water back to a boil and set a timer for 18 minutes. Boil the rice the entire time, uncovered. When the timer sounds, check the rice; you want it tender with a bit of bite, just like spaghetti. Cook for a few minutes longer, if necessary, until the desired texture is reached.
3. Turn off the cooker by unplugging it. Using oven mitts, carefully remove the full rice bowl from the machine. Drain the rice through a fine strainer into the sink, then pour the rice into a medium-size serving bowl. Immediately stir in the cheese and butter. Serve hot with more cheese and black pepper on the side.
SUSHI
Sushi Rice
Maki Sushi
California Rolls
Inari Zushi
Chirashi Sushi (Osaka Style)
Japanese home cooks make sushi often, but not the little fish-topped rice logs, called nigiri sushi, that are perhaps the most common sushi bar offerings. The word sushi, in fact, refers not to fish but to the vinegar-dressed rice that is the basis for a wide variety of sushi dishes. Nigiri sushi is deemed too hard to make at home. The sushi chef’s special training is required for almost every step of the process—shaping the rice just so, cutting the fish properly, and so on. Home cooks have their own versions of sushi. Japanese home cooks prepare:
Maki sushi—seaweed-wrapped rolls that are sliced to expose the carefully arranged fillings inside.
Hand rolls—the sushi rice is spread on a piece of seaweed, topped with fillings (you can use the fillings detailed below under the maki section), and casually rolled up in an ice-cream cone shape to be eaten out of hand.
Inari zushi—the rice is stuffed into hollow little “pockets” made from fried tofu. This is great lunch box and picnic food.
Chirashi sushi—like a rice salad, a sort of sushi in a bowl.
A NOTE ABOUT STORAGE
A NOTE ABOUT RAW FISH
sushi rice
For any form of sushi, the first step is the rice, which your rice cooker will allow you to prepare perfectly. Many rice cookers made for the Japanese market have a special Sushi cycle. Even if your cooker doesn’t have this cycle, you can use i
t to make great sushi rice.
This is a basic recipe for rice cooker sushi rice. The amount of the vinegar dressing—and the manner in which it is seasoned with salt and sugar—is subject to both regional and personal variation. Sushi rice is said to be made saltier in the Tokyo area, sweeter near Osaka. Individual cooks vary the sugar and salt to suit their own tastes. The type of rice you use is very important; it will be labeled “short-grain” or “medium-grain” and you want a Japanese-style medium-grain rice, not a risotto or Carolina medium-grain rice. An excellent, but somewhat expensive, brand is Tamaki Gold from Williams Rice Milling Company of Williams, California. Other favorites that are good, and likely to be slightly cheaper, are Kokuho Rose and Nishiki. If you can’t find them, look for rice labeled “new variety” or “sushi rice.” Calrose is okay if you can’t find anything else.
It is traditional to use a wooden bowl to mix your sushi rice because the wood absorbs excess moisture. This mixing tub is called a han giri, and it looks like half of a very flat wine barrel. It is made of a wood from the paulownia tree and banded with copper strips. Han giri are expensive, but new ones are easily available in Japanese hardware stores or large Asian markets. You can also use any large wooden bowl that isn’t oily and doesn’t smell like salad dressing. If you don’t have a wooden bowl that is pristine, a medium-large plastic, metal, or glass bowl works fine.
You will also need something to blow cool air on the rice while you mix it. A hand fan or a folded-up newspaper is okay in a pinch, but many Japanese home cooks just aim an electric fan at the bowl. One friend uses a hair dryer set on “cool.” That delivers a nicely focused stream of air and is especially good if you have a friend there to hold it steady. (A blow dryer or a hand fan is tricky to juggle by yourself.)
MACHINE: Medium (6-cup) rice cooker ;
fuzzy logic or on/off
CYCLE: Regular or Sushi
YIELD: 51/ 2 cups loosely packed rice
2¼ cups (3 rice cooker cups) high-quality Japanese-style short- or medium-grain rice
About 2¼ cups water
The Ultimate Rice Cooker Page 20
