Slow cooker Rozzato
Hi Slow Cookerers, and Happy Tuesday!
We are fast approaching Fall, which means it's going to be Full On CrockPot Season before you know it.
And then? CROCKTOBER! (I'm so excited!!)
We talk a lot about Main Courses in the slow cooker --- but even if you are grilling outside or cooking something in your oven, don't forget you can make your side dishes in the crockpot!
And one of the best and "fanciest" side dishes on the planet is Risotto.
it's a fact.
I'm going to share 3 different ways to make risotto -- but they all are in the crockpot and they all are fantastic.
Mushroom Risotto
serves 4
2 tablespoons olive oil
2 pounds button mushrooms, sliced
1 1/2 cups Arborio rice (this is important. It's in a box in the rice section)
4 cups vegetable broth
1/2 cup finely grated Parmesan cheese
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
Use a 4-quart slow cooker. Heat the olive oil in a large skillet on the stovetop over medium heat. Add the mushrooms and cook, stirring, until they have shrunk in size.
Add the mushrooms to the insert, and stir in the rice.
Add vegetable broth.
Cover and cook on High for 2 to 4 hours, or until the rice is tender. Unplug and remove the lid, and let the rice sit in the cooling cooker for about 10 minutes.
Toss with the cheese, and season to taste with the salt and pepper
Cheese Risotto
serves 4
1 1/4 cup uncooked Arborio rice (this is important. It's in a box in the rice section)
1/4 cup olive oil
1/4 cup white wine
3 3/4 cups chicken or vegetable broth
1 teaspoon dried onion flakes (or 1/4 cup finely chopped yellow onion)
5 cloves chopped garlic
1 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup shredded parmesan cheese (to add at the very end)
Use a 4-quart slow cooker.
Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware, and add the seasonings and garlic. Pour in broth an white wine. Stir to combine.
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
Tomato Risotto
serves 4
1 1/2 cups Arborio rice (this is important. It's in a box in the rice section)
1/2 cup sundried tomatoes in oil, chopped
4 cups vegetable broth
2 large vine-ripened tomatoes, coarsely chopped
1/2 cup Parmesan cheese
Use a 4-quart slow cooker. Add the rice and chopped sundried tomatoes to the insert, and swirl the rice around to get the grains coated in a bit of the oil. Add the vegetable broth.
Cover,and cook on high for 2 to 4 hours or until the rice is tender. Toss with fresh tomatoes and grated cheese.
The Verdict(s)
Risotto does not need to be an out-of-range weeknight dinner side dish. This cooking method is as simple as it can be -- but the result is creamy and delicious and tastes like a gourmet chef made it.
You can do this!!
I recommend a 4-quart slow cooker for this dish so your food isn't "swimming" in a super large crockpot.
Enjoy
Hi Slow Cookerers, and Happy Tuesday!
We are fast approaching Fall, which means it's going to be Full On CrockPot Season before you know it.
And then? CROCKTOBER! (I'm so excited!!)
We talk a lot about Main Courses in the slow cooker --- but even if you are grilling outside or cooking something in your oven, don't forget you can make your side dishes in the crockpot!
And one of the best and "fanciest" side dishes on the planet is Risotto.
it's a fact.
I'm going to share 3 different ways to make risotto -- but they all are in the crockpot and they all are fantastic.
Mushroom Risotto
serves 4
2 tablespoons olive oil
2 pounds button mushrooms, sliced
1 1/2 cups Arborio rice (this is important. It's in a box in the rice section)
4 cups vegetable broth
1/2 cup finely grated Parmesan cheese
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper
Use a 4-quart slow cooker. Heat the olive oil in a large skillet on the stovetop over medium heat. Add the mushrooms and cook, stirring, until they have shrunk in size.
Add the mushrooms to the insert, and stir in the rice.
Add vegetable broth.
Cover and cook on High for 2 to 4 hours, or until the rice is tender. Unplug and remove the lid, and let the rice sit in the cooling cooker for about 10 minutes.
Toss with the cheese, and season to taste with the salt and pepper
Cheese Risotto
serves 4
1 1/4 cup uncooked Arborio rice (this is important. It's in a box in the rice section)
1/4 cup olive oil
1/4 cup white wine
3 3/4 cups chicken or vegetable broth
1 teaspoon dried onion flakes (or 1/4 cup finely chopped yellow onion)
5 cloves chopped garlic
1 teaspoon kosher salt
1/4 teaspoon black pepper
2/3 cup shredded parmesan cheese (to add at the very end)
Use a 4-quart slow cooker.
Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware, and add the seasonings and garlic. Pour in broth an white wine. Stir to combine.
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
Tomato Risotto
serves 4
1 1/2 cups Arborio rice (this is important. It's in a box in the rice section)
1/2 cup sundried tomatoes in oil, chopped
4 cups vegetable broth
2 large vine-ripened tomatoes, coarsely chopped
1/2 cup Parmesan cheese
Use a 4-quart slow cooker. Add the rice and chopped sundried tomatoes to the insert, and swirl the rice around to get the grains coated in a bit of the oil. Add the vegetable broth.
Cover,and cook on high for 2 to 4 hours or until the rice is tender. Toss with fresh tomatoes and grated cheese.
The Verdict(s)
Risotto does not need to be an out-of-range weeknight dinner side dish. This cooking method is as simple as it can be -- but the result is creamy and delicious and tastes like a gourmet chef made it.
You can do this!!
I recommend a 4-quart slow cooker for this dish so your food isn't "swimming" in a super large crockpot.
Enjoy
