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No Problem, here you go:

Risotto Milanese in a Rice Cooker

Serves 4-6

The peas are optional and can be eliminated or replaced with other ingredients, including cooked asparagus or shrimp.

2 tablespoons butter
1 medium onion, minced
Salt
2 medium garlic cloves, minced
Small pinch saffron (optional)
2 cups Arborio rice
3 1/2 cups low-sodium chicken broth, plus additional as needed (about 1/2 cup)
3/4 cup dry white wine
2 ounces grated Parmesan cheese
2 cups peas (if frozen, defrosted), optional, or other added ingredients
Ground pepper

Melt the butter in an sauce or saute pan over medium heat. Add the onion and 1/2 teaspoon salt, and cook, stirring often, until softened, about 5 to 7 minutes. Stir in the garlic and saffron, if using, and cook until fragrant, about 30 seconds. Stir in the rice and cook until the grain edges are transparent, about 4 minutes.

Transfer ingredients to a rice cooker. Stir in 3 1/2 cups of the chicken broth and the wine. Turn the setting for regular rice.

When the rice has finished cooking and just before serving, microwave the remaining broth until hot. Add Parmesan cheese, peas (if using). Stir in enough broth for desired consistence. Season with salt and pepper to taste and serve immediately.

There are no appropriate smilies for the genuflecting I am doing in your direction

When I buy scampi here, it is a different creature than shrimp, more like a small langusta with a very hard shell. The tail looks very similar to a shrimp's tail but has a more lobster-like flavor. It still has tons of garlic and is very, very good.
(cool, a Eurosnob emoticon)
Mary

Becky,

Actually, pilaf is a grain (not exclusively rice) which is fried with onions and spices, and then cooked by the absorbtion method or steamed until dry (and, hopefully, fluffy). So rice cooker rice isn't pilaf either. So there.

And I like "risomocki", although it sounds like the brand name of a Japanese snack food. "Risomoki: now with extra squid flavor!"

Anyway, you can make risomocki in a pot too. I frequently do; a bit of cheese makes up for the creaminess lost by not stirring the rice.