RISOTTO IN RICE COOKER OR CROCK
I would like to buy either a rice cooker or a slow cooker, not both. Which can make a good risotto?
Neither will make good risotto.
While many people think constant stirring is necessary for risotto that is only the case if you did not sauté the rice over medium-high heat until translucent. And then stirring is a catch 22, too much and you get gummy not creamy risotto. The fact is either method you choose, constant stirring or sautéing the rice till translucent cannot be done in those two appliances.
Now you can par-cook the Rice (imo – yuck) and then finish it in the machines, but why, you can finish it on the stovetop in 10 minutes. The best is to cook risotto to order on the stove-top and with proper technique you will have a beautiful creamy and delicious dish.
Actually, a fuzzy logic rice cooker will bake a very decent risotto.
The Ultimate Rice Cooker Cookbook has many recipes, I suggest you check it out.
I'd have to agree with RetiredChef on this one: Authentic risotto is simply meant to be made on the stovetop. Once you've done it a couple times, it's super easy and quick to make. I used to be so intimidated by it.
For some great instructions, I would point to Locatelli's "Made in Italy" for an in-depth tutorial on the art of true Italian risotto.