I love Risotto but I hate making it. I have the attention span of a goldfish and can’t bear to stand in front of the cooker ladling and stirring, ladling and stirring for 30 minutes. So, I was over the moon when I learned that you could do it in the slow cooker, no stirring required! Here is the recipe and I’m sure you can adjust it to whatever recipe you normally use. I think the trick is the amount of liquid to rice ratio.
- 4 TBSP of olive oil, divided
- 250 ml of finely chopped onions
- 65ml of white wine
- 315g of Arborio Rice
- 1 litre of chicken stock
- 1 TBSP of butter
- 120 grams of shiitake mushrooms
- Salt and pepper
- 3 tablespoons of single cream
- 30 g of freshly grated parmesan
- Heat 3 TBSP of the oil in a frying pan. Sauté the onions until they are soft (approx 3 minutes). Add the white wine and stir continuously for 1 minute. Add the rice and stir and cook until it starts to become transparent, about 3 minutes. Put into the slow cooker and add the chicken stock. Cook for 2 hours on high. No need to stir.
- 30 minutes before it is finishes, melt the butter and remaining TBSP of oil in a frying pan, add the mushrooms, season with salt and pepper and sauté until they’re soft (Approx 5 minutes). Stir into the Risotto in the slow cooker.
- 5 minutes before it is finishes stir in the parmesan cheese.
Now, how easy is that? If you do ever try any of these recipe, please fell free to blog about them and link back here! I’d love to see you’re variations.