It's Slow Cooker Thursday! Yay! Make sure to visit all the great recipes linked on Sandra's site today.
I've always been scared to make risotto because the different cookbooks I have say that you need to stir it constantly on the stove. But there's no stirring in crockpot cooking!
You, too, can make this creamy, cheesy risotto without any pot-sitting whatsoever.
I stirred the mixture exactly twice--once for the initial raw-ingredient stir and again at the very end when I added shredded parmesan. The texture and taste was perfect.I followed a recipe found on Just Slow Cooking (a fabulous resource) with a few alterations to fit the ingredients we had on hand, and I omitted the stove-top sautéing.
--1 1/4 cup uncooked Arborio rice
--1/4 cup olive oil
--1/4 cup white wine
--3 3/4 cups chicken or vegetable broth
--1 t dried onion flakes
--5 cloves chopped garlic
--1 t kosher salt
--1/4 t black pepper
--2/3 cup shredded parmesan cheese (to add at the very end)
--toss the uncooked Arborio rice with the olive oil in your crockpot stoneware
--add the seasonings and garlic
--pour in the broth and white wine
--stir to mix flavors
--cover and cook on high for 2 hours, or until the rice is tender. It took 2.5 hours for me.
--stir in the shredded cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape
The final product will be very creamy and have a porridge-like consistency.
oh this was good. I probably used too much garlic; it was too much for the kids and added a crunch that risotto usually doesn't have.
But it tasted so good and was so ridiculously easy I really didn't care. We ate it with leftover chicken parmesan, which was a great pairing.
Remember to go visit Sandra's blog for more great slow-cooking recipes!
Have a happy Thursday!