SLOW COOKER RISOTTO
The classic Italian rice dish, now simplified in a slow cooker near you!
Provided by Lady7Fire
Categories Main Dish Recipes Rice Risotto Recipes
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g
RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT
Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version.
Provided by zuzuzpetals
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
- Lightly coat the insert of crock pot with some extra basil olive oil.
- Add the sauted shallots and basil oil to the crockpot insert.
- Add the rice and coat it with the mixture.
- Stir in the wine.
- Stir in the chicken broth.
- Add the salt.
- Cover and cook on high for about 2 hours or until all the liquid is absorbed.
- Just before serving, stir in the cheese.
- Have extra grated cheese to put on top of each serving.
- If I was going to add shrimp, chicken, corn, salmon etc.
- ,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.
PARMESAN RISOTTO
Risotto is a creamy Italian rice dish. In this version, the rice is briefly sauteed, then slowly cooked in wine and seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, heat broth and keep warm. In a Dutch oven, saute onion in oil until tender. Add rice and garlic; cook and stir for 2-3 minutes. Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. , Add heated broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the remaining ingredients; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 260 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 728mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
RISOTTO CON PARMIGIANO-REGGIANO
An easy Risotto con Parmigiano-Reggiano recipe
Categories Cheese Rice Appetizer Side Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 First-Course or 6 Side-Dish Servings
Number Of Ingredients 7
Steps:
- Bring broth to boil in medium saucepan. Reduce heat to low; cover saucepan.
- Melt 2 tablespoons butter in heavy medium saucepan over medium-low heat. Add onion; sauté until very tender but not brown, about 15 minutes. Increase heat to medium. Add rice and stir 1 minute. Add 1 1/2 cups warm broth. Boil gently until broth is absorbed, stirring frequently. Add another 1 cup broth; stir until broth is absorbed. Add remaining 2 1/2 cups broth, 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is tender and mixture is creamy, about 25 minutes. Stir in 2 tablespoons butter and 1 cup grated cheese. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley and shaved Parmesan.
RISOTTO WITH EGG AND PARMIGIANO
Provided by Scott Conant
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat the chicken stock in a large pot with an 8-ounce ladle.
- In a 4-quart pot, heat 3 tablespoons of the oil and 1 tablespoon of the butter over medium heat. Add the shallot, garlic, red pepper flakes to taste, the thyme leaves and a pinch of salt and cook, stirring, until fragrant, about 1 minute. (Take the pan off the heat if the garlic starts to brown.) Lower the heat to medium-low and cook, stirring occasionally, until the shallot is very tender, about 5 minutes.
- Add the rice and 1 tablespoon of the oil to the pot, stirring for about 3 minutes to toast it lightly. Increase the heat to medium, add the wine and cook until most of the wine is gone but the bottom of the pot is not dry. Season the stock with salt if necessary, then add 1 cup of the warm chicken stock and cook, stirring, until the liquid has been absorbed and evaporated. Add another cup stock and increase the heat so that there is a fair amount of bubbles on the surface and cook until the liquid is once again absorbed (this agitation helps release the starch as the rice cooks). Add the remaining 1 tablespoon oil and another cup or so of stock and continue to cook, stirring, until the liquid is absorbed into the rice, adding more stock as needed and stirring. To see if it's time to add more liquid, drag the spoon through the rice; if the liquid doesn't immediately fill in the space, it's time to add more. Continue to cook, adding broth as necessary, until the risotto looks creamy but the rice is still al dente, about 18 minutes.
- Take the risotto off the heat. Add the remaining 3 tablespoons butter and the cheese and stir well. At this point, you can add the egg yolks and stir them in until well combined. Serve immediately.
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