Guess what? Risotto doesn't have to be a fussy dish that only people who really, really like to cook make.
You can do it. In the slow cooker.
I made traditional risotto in the crockpot back in 2008 during my slow cooking challenge, and have since made it for cooking classes and even twice for bonafide chefs. And they liked it!
note: I have opted to use Swiss cheese in this risotto at the very end to cheesify it. I was informed that "real" risotto only uses fresh Parmesan as the cheese, so therefore this can't be considered "real" risotto but merely cheesy rice.
whatever. I'm still calling it risotto.
1/2 cup sun-dried tomatoes in oil
1 1/2 cup Arborio rice
4 cups chicken broth
1/2 cup shredded Swiss cheese (to add later)
Use a 4-quart slow cooker. Put the sundried tomatoes into the bottom of your slow cooker.
(Aside: I cut my index finger washing the blender this morning and I'm having a hard time typing. Which you probably didn't need to know, but I felt like sharing. You're welcome.)
Add the rice and swirl it around in the oil, until the rice is well-coated. Add the chicken broth. Cover and cook on high for 2 to 4 hours, or until the rice is tender (if you're out of the house, set the timer for 2 hours, then check when you get home so you don't end up with gummy rice--you can always flip it to high if the rice is still crunchy).
Remove the lid of your cooker and stir in the Swiss cheese. Turn off the cooker and let the risotto sit for 10 minutes with the lid off before serving.
Creamy and luscious---this is the ultimate in comfort food. I served it with "rotisserie" chicken, and it was a fabulous pairing.
The baby liked this better than the big kids (9 and 6), but that's pretty much par for the course around here. I ate the leftovers for breakfast cold, standing up, while watching last night's DVRed Dancing With the Stars episode. Still good!
Coming up soon (I hope.)?
Easter recipes! I think we're having sixteen for lunch/dinner (dunch? linner?) and the crockpots will be getting a workout.
April 5: Pound Cake (I gained more than a pound eating the WHOLE thing, though)
April 6: Chicken Teriyaki (my kids will eat these drumsticks by the crock full)
April 7: Gumbo ("...there really wasn't a wrong way to make gumbo")
April 8: 16 Bean Soup (not 14, or 15, but 16.)
April 10: Korean Ribs (one my favorite Take Out Fake Out recipes)
April 11: Turkey Cutlets in Mango Salsa (do turkeys eat mangoes? because that would be weird)
April 12: Chimichangas! (so. much. fun.)
April 13: Candied Walnuts (munch as a snack, dessert, or salad-topping)