A delightful twist on the classic Italian Risi e Bisi, this creamy rice and peas dish is perfect for a comforting meal.
Set your rice cooker to the quick cook or regular cycle.
Ensure your rice cooker is clean and ready to use for optimal results.
Add the olive oil and butter to the rice cooker bowl.
Using a mix of olive oil and butter enhances the flavor.
Once the butter melts, add the chopped shallot and celery.
Chop the shallot and celery finely for even cooking.
Cook, stirring occasionally, until the shallot is softened but not browned, about 3 minutes.
Stirring prevents the shallot from browning and ensures even cooking.
Pour in the white wine and cook for 2 minutes to let the alcohol evaporate.
Allowing the wine to cook off removes the alcohol while keeping the flavor.
Add the risotto rice and stir to coat the grains with the mixture.
Coating the rice with the fat mixture helps achieve a creamy texture.
Add the peas and enough stock to cover the rice, then close the lid and cook for 20 minutes.
Using frozen peas adds convenience and ensures a vibrant color.
Once the rice is cooked, stir in the cream and Parmesan cheese.
Adding the cream and cheese at the end ensures a rich and creamy texture.
Season with salt and pepper to taste, then serve immediately.
Taste and adjust the seasoning to your preference before serving.
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