I love risotto. But sometimes I'm just tired or impatient or busy to make it.

It's perhaps less than ideal but it seems that risotto can be cooked in a rice cooker (ie - Zojirushi). But the recipes are mixed:

1. How much broth do I use (broth:rice)? Some recipes are about 1:1, others seem 2:1 or even 3:1. That's a wide range. For those that are doing it, what ratio do you recommend?

2. Complements during or after? Some recipes call for including ingredients during the cooking (except for leafy things like spinach or arugula). Others call for just rice and broth to cook and then mix in (ie - sauteed onions, garlic, mushrooms) ingredients afterwards. Thoughts?

3. Regular, Soft, Hard or Porridge setting? Again, a mix of different recommendations.

If I can figure this out, I'll have risotto more often. Would also like to figure out polenta as well - that's next.

Not an easy rice cooker recipe but I made this last year before I went low carb.
A fabulous dish when you make it this way.
It was so good I may have to fall off the wagon a bit and make it again.
FWIW, this guy makes some specular dishes and if your interest is in cooking, worth check out other dishes.

We have a Breville Risotto cooker, works extremely well.

After a little trial and error, I found an easy recipe that works.

Pork belly and Shiitake Risotto.

0. Brine (brown sugar, salt, soy sauce) diced pork belly; I like cuts that are about 50-50 fat-meat; 3 hours (shorter may be good enough)

1. Sauté an onion, diced, in evoo
2. Add diced, fresh shiitake mushrooms and crushed garlic
3. Pour one can of chicken broth into rice cooker. Add one can of water.
4. Put sautéed onions, shiitake into rice cooker
5. Toast (1 cup) rice in evoo and butter until kernels are translucent
6. Put rice into rice cooker
7. Partially render diced pork belly; browned but not completely cooked and rendered.
8. Put pork belly in rice cooker
9. Frozen peas in rice cooker
10. Salt, sugar to taste
11. Cook in rice cooker with “Soft” setting if available.

12. If desired, Can add cream, marscapone, and/or grated Parma and stir.

Not to be flippant, but did you check paperwork or the website? My Zojirushi came with tons of various instructions, not sure if risotto was listed or not.