37985Re: [slowcooker] Risotto
- Aug 21, 2008We tried this, and it is pretty good. You may need to adjust the time a bit
depending on how hot the pot is. Two hours consumed all the liquid and we had
a little extra browning at the edges. I use one of the newer Rival large ones
that has two temperatures ... High and Make Steel At Home.
I think if I'd doubled the recipe it might have alleviated the browning.
One question: The top was just fine, but the bottom of the risotto was a
little gummy... is this what you usually see? A good sauce solves it either
way, but I was just curious...
Finally, I used a liner, which would be a good idea if you cook this rice
In a message dated 8/17/2008 11:38:09 A.M. Central Daylight Time,
Someone asked me to post to the group the risotto and fish recipes.
Here is the risotto recipe, it had been posted earlier.
I will look up the fish recipes, I know she has one for salmon and one for
scallops. I think I
used basically the scallop recipe for other fish.
I have made risotto in the slow cooker many times, and my husband and
I both think that it comes out wonderfully. I don't think it is quite
as good as the best we have had in better Italian restaurants, but it
is one of the recipes that if I haven't made in awhile he will ask
for it. After it is finished cooking we like to add some cooked
chicken and asparagus to it.
I have made this with both white wine and all chicken broth.
This recipe comes from Lora Brody, Slowcooker Cooking
Risotto with Parmesan
One quarter cup of olive oil
2 Shallots, peeled and minced
One and one quarter cups Arborio rice
One quarter cup white wine
Three and three/quarter cups chicken broth
1 tsp salt
One half to two-thirds cup freshly grated parmesan
Heat the oil in a small sauté pan and sauté the shallots until they
(If your slow cooker insert fits into the microwave you can soften
the shallots there)
Scrape into insert. Add the rice to the insert and coat the rice with
Stir in the wine, broth and salt. Cook on high for about two hours or
until all the liquid is absorbed.
Stir in the cheese just before serving.
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