I've always been scared to make risotto because the different cookbooks I have say that you need to stir it constantly on the stove.
But there's no stirring in crockpot cooking!
You, too, can make this creamy, cheesy risotto without any pot-sitting whatsoever.
I stirred the mixture exactly twice--once for the initial raw-ingredient stir and again at the very end when I added shredded Parmesan.
The texture and taste was perfect.
I followed a recipe online and with a few alterations to fit the ingredients we had on hand, and I omitted the stove-top sautéing.
1 1/4 cup uncooked Arborio rice (this type of rice is important! It's found in a box, in the rice aisle)
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)
--toss the uncooked Arborio rice with the olive oil in your crockpot stoneware
--add the seasonings and garlic
--pour in the broth and white wine
--stir to mix flavors
--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
The final product will be very creamy and have a porridge-like consistency.
oh this was good. I probably used too much garlic; it was too much for the kids and added a crunch that risotto usually doesn't have.
But it tasted so good and was so ridiculously easy I really didn't care. We ate it with leftover chicken parmesan, which was a great pairing.
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