Risotto With Parmigiano-Reggiano in a Crock Pot

poniedziałek, 27 stycznia 2014

Risotto With Parmigiano-Reggiano in a Crock Pot

Time: 2 hrs 15 mins


  • 1/4 cup basil olive oil, plus
  • little extra basil olive oil
  • 2 shallots, peeled and minced
  • 1 1/4 cups arborio rice
  • 1/4 cup dry white wine
  • 3 3/4 cups low sodium chicken broth
  • 1 teaspoon salt
  • 1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)


  • 1 Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
  • 2 Lightly coat the insert of crock pot with some extra basil olive oil.
  • 3 Add the sauted shallots and basil oil to the crockpot insert.
  • 4 Add the rice and coat it with the mixture.
  • 5 Stir in the wine.
  • 6 Stir in the chicken broth.
  • 7 Add the salt.
  • 8 Cover and cook on high for about 2 hours or until all the liquid is absorbed.
  • 9 Just before serving, stir in the cheese.
  • 10 Have extra grated cheese to put on top of each serving.
  • 11 If I was going to add shrimp, chicken, corn, salmon etc.
  • 12 ,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.

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