Risotto with Parmesan in a Slow Cooker
1/4 cup olive oil
2 shallots, peeled and minced, or ½ cup onion
1 1/4 cups raw Arborio rice
1/4 cup dry white wine
3 3/4 cups chicken broth or chicken stock
1 teaspoon salt
1/2 to 2/3 cup freshly grated Parmesan cheese
Heat the oil in a small sauté pan over medium heat and sauté the shallots or onions until they have softened. Scrape them into the slow cooker. Use a 4- to 6-quart cooker.
If your microwave oven is large enough to hold the slow cooker insert, place the oil and shallots in the insert of the slow cooker, cover with the inverted lid or a flat plate, place the insert in the microwave, and cook on high for 4 to 5 minutes, or until the shallots have softened.
Toss the rice in the insert to coat it with the oil. Stir in the wine, broth and salt. Cover and cook on high for about 2 hours, or until all the liquid is absorbed. Just before serving, stir in the cheese.
Source: Fare Exchange
1/4 cup olive oil
2 shallots, peeled and minced, or ½ cup onion
1 1/4 cups raw Arborio rice
1/4 cup dry white wine
3 3/4 cups chicken broth or chicken stock
1 teaspoon salt
1/2 to 2/3 cup freshly grated Parmesan cheese
Heat the oil in a small sauté pan over medium heat and sauté the shallots or onions until they have softened. Scrape them into the slow cooker. Use a 4- to 6-quart cooker.
If your microwave oven is large enough to hold the slow cooker insert, place the oil and shallots in the insert of the slow cooker, cover with the inverted lid or a flat plate, place the insert in the microwave, and cook on high for 4 to 5 minutes, or until the shallots have softened.
Toss the rice in the insert to coat it with the oil. Stir in the wine, broth and salt. Cover and cook on high for about 2 hours, or until all the liquid is absorbed. Just before serving, stir in the cheese.
Source: Fare Exchange