Risotto with Parmesan

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* Exported from MasterCook *

 

Risotto with Parmesan

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 4 Preparation Time :0:00

Categories : Rice & Grains Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup olive oil

2 shallots

1 1/4 cups raw arborio rice

1/4 cup dry white wine

3 3/4 cups vegetable broth or vegetarian chicken

broth

1 teaspoon salt

1/2 cup freshly grated Parmesan cheese, preferably

Parmigiano-Reggiano -- (to 2/3 cup)

 

Heat the oil in a small saute pan over medium heat and saute the shallots until

they have softened. Scrape them into the insert of the slow cooker. (If your

microwave oven is large enough to hold the slow cooker insert, place the oil and

shallots in the insert of the slow cooker, cover with the inverted lid or a flat

plate, place the insert in the microwave, and cook on high for 4 to 5 minutes,

or until the shallots have softened.)

 

Toss the rice in the insert to coat it with the oil. Stir in the wine, broth,

and salt. Cover and cook on high for about 2 hours or until all the liquid is

absorbed. Just before serving, stir in the cheese.

 

VARIATIONS:

 

Add 1 teaspoon of dried herb(s) of your choice along with the rice.

 

For a risotto that's out of this world, substitute the juices from Caramelized

Onions (page 10) for some of the broth and then add 1 cup of the Caramelized

Onions at the end of the cooking time.

 

Add 1/2 cup Duxelles (page 11) to the insert at the start of the cooking time.

When the risotto is done, drizzle a bit of white truffle oil on each serving.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 133 Calories; 14g Fat (96.5% calories

from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;

534mg Sodium. Exchanges: 0 Vegetable; 2 1/2 Fat.

 

NOTES : Believe it or not, you can also make risotto in the slow cooker and not

spend a minute stirring or watching over it.

Nutr. Assoc. : 0 0 0 0 0 0 0