Rice cooker Sicilian-style Risotto

by Jonathan Cheung

Easiest Risotto ever, and its got personnality. Learn the basics on how to make risotto.

[Total: 1 Average: 5]
rice cooker Sicilian style risotto


  • 1 1/2 cups /375 mL Dainty Risotto rice
  • 2 cloves Garlic, crushed
  • 1/2 small Onion, diced
  • 4-5 cups/1-1.25 liters Chicken or Vegetable stock
  • 1 large pinch Saffron
  • 3 tbsp Butter
  • 1/4 cup Pecorino (or Parmesan) Cheese, grated
  • 1 small pinch Red Pepper Flakes

Sicilian-style garnish

  • 1 head Cauliflower, cut into florets
  • 3 tbsp Olive Oil
  • 2 tbsp dried Currants
  • 1 tbsp Capers
  • 2 tbsp chopped Parsley



Preheat oven to 450*.


Add the rice, garlic, onion, 4 cups of broth, and the saffron to the bowl of your rice cooker. Cover and cook.


Meanwhile, toss the cauliflower florets with olive oil, and season with salt & pepper. Roast for 25 mins in the oven, remove and set aside.


Back to the rice cooker – when done check the consistency. It should resemble oatmeal. If its too dry add in a ½ to 1 cup of extra stock and stir.


Stir in the butter, the grated cheese, the pepper flakes and season with salt & pepper to taste.


To serve, place a generous amount of risotto in a deep plate or bowl. Scatter some of the roasted cauliflower on top. Sprinkle with currants, a few capers and a pinch of chopped parsley. Buon Gusto!

Explore More Recipes