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Oatmeal Risotto

Risotto in a Rice-Cooker? Oatmeal?

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Risotto in a Rice-Cooker? Oatmeal?

billmarsano | Jan 28, 2007 03:51 PM

Anybody tried these? I've been thinking about it for some time now but though I should float the idea to see whether anyone's already blazed this trail.

Variables: My wife has tried rolled oats (quick-cooking but not, I think, actually 'instant') and we have only an old rice cooker--a 10-yr vet w/no adjustments beyond ON and OFF. The newer models (which I long to splurge on!) seem to be highly adjustable.

FYO, her results were just OK. Microwave was better. But I want to move on to the tastier steel-cut oats (Irish porridge). They take lots of cooking/stirring, which I'd prefer to avoid.

Also--what about risotto? Shd work in a rice-cooker, no? Maybe after overnight soaking?

All I can offer here is the correct pronunciation:

ree-ZOHT-tow not the usual ri-Zotto (and in Lotto). Note that in Italian a single S (except at the beginning of a word) is a Z or TZ sound.

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