Mamacita asked for some good crockpot recipes, and I had been meaning to write this up for Catherine's LiveMom site, so I couldn't resist. (I rock Crockpot cooking so much I've thrown a only slightly competitive dinner party using only recipes prepared in the crockpot. Duck Confit and Bread Pudding were the highlights. Firecracker Pork was also a hit.) My favorite Crockpot recipe, however, is risotto. Risotto is one of those things I *never* make, because it requires constant stirring over a long period of time. No fun. When I found this recipe in Lora Brody's Slow Cooker Cooking** book, I knew I had to try it.
This isn't one of those "cook all day while you're at work" recipes. It only takes 2 hours, so I'll do it on a weekend afternoon or on a day I'm working from home.
So here's my easy Slow Cooker Risotto recipe, adapted from Brody's.
1/4 cup olive oil
1 1/4 cups raw arborio rice
4 cups chicken stock (original recipe replaces 1/4 c of the broth with white wine) (the more flavor it has the better the risotto will be)
1/2 - 2/3 cup shredded parmesan
Toss the rice & oil in the insert to coat. Stir in the stock. Cook on HIGH for 2-3 hours (mine usually takes 2 1/2 hours). Right before serving stir in the parmesan cheese.
I doctor this up to make a main dish by stirring in frozen peas, chopped up ham leftovers, a link of fancy sausage sauteed into chunks, or anything else I read about in fancy risotto recipes.
note: Brody's recipe also has you sauteeing 2 shallots in the oil before tossing the rice in it. Great idea, but I'm too lazy....
**Lora Brody's book is the absolutely best crockpot cookbook out there, and I've tried a lot. Most are as boring and bland as the midwestern 1950s households they were developed in. This one actually has food with flavor.
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7 comments:
I'll steal it from here to put it on LiveMom next week! Sounds good.
Thanks for the advice about Lora Brody. I will definitely check that out. I got a copy of "The Every Day Low-Carb Slow Cooker Cookbook" at the library, but I'm not too hopeful -- it was written by a dietitian, not a real cook.
Hi, I used this recipe for a company meal and it had to wait for people to finish their drinks etc. and for the rest of the food to be done. It turned out rather thick and "gluey". I'm sure it's because it cooked too long and didn't wait well when my crockpot went to "warm" which it does automatically. Unlike most crockpot recipes, I'm guessing this one can't be held long after it's "done". The taste was good.
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