Risotto Time!!!

Risotto is an Italian dish made from Arborio rice, which turns very creamy when cooked. Traditionally this dish is cooked on the stove-top slowly and it must be stirred often. This recipe uses a slow-cooker. It turns out great and is really easy. I tried to include a few notes that would make it easy to decide what to add to make this dish your own!


In case you have not used shallots, here is what they look ..........

 

Risotto

Ingredients

• 1 slow-cooker plastic liner (This isn’t necessary, but great at clean-up! The rice gets really sticky)
• ¼ cup olive oil (If you have basil olive oil, use it! But it will work fine with regular olive oil)
• 1-2 Tbsp olive oil
• 2 shallots (small, purple onions that look like a garlic bulb) or 1 medium yellow onion, minced
• 1 ¼ cups Arborio rice (This is sold in the rice aisle. It may seem expensive, but 1 container lasts me a year)
• ¼ cup white wine (I have used savignion blanc or pinot grigio)
• 3 ¾ cups low sodium chicken broth
• 1 teaspoon salt
• ½ cup of parmesan cheese

Optional Ingredients

• Shredded chicken, cooked (1-2 chicken breasts is plenty)
• Shrimp
• Mushrooms
• Corn
• Fresh basil
• Any other protein or vegetable

Directions

1. Heat ¼ cup olive oil in pan over medium heat and sauté until the shallots softened
2. Put an extra 1-2 Tbsp of olive oil into the liner and rub around. Place liner in slow-cooker
3. Add sauted shallots and oil from pan into the liner
4. Add the rice and mix around with the shallots/oil mixture
5. Stir in the wine
6. Stir in the chicken broth
7. Add the salt
8. Cover and cook on high for 2 hours or until all liquid is absorbed
9. Just before stirring add cheese and any other ingredients desired. Leave in slow cooker just until warm. Be careful not to let it over cook (dry out)

 This is a great dish when its cold outside and you need a little comfort food!