Ingredients
Method
1.Combine butter, garlic, chilli, mushrooms and chorizo in a 2.5-litre (10-cup) rice cooker. Cook, stirring, for 3 minutes or until mushrooms begin to soften.
2.Add rice and wine; cook, stirring, for 1 minute or until liquid is almost evaporated. Add hot stock; secure lid. Cook for 25 minutes or until cooker automatically switches to keep warm.
3.Stir in parmesan and parsley; season to taste. Serve immediately.
You will need a 2.5-litre (10-cup) rice cooker for this recipe. This cooking time will result in a creamy risotto, if you like it thicker, stand the risotto in the cooker, covered, for about 5 minutes. This recipe is not suitable to freeze.
Note
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