Slow Cooker Stephanie's Risotto 5 garlic cloves -- chopped
1/4 cup olive oil 1 1/4 cups Arborio rice 1 teaspoon dried onion flakes 1 teaspoon kosher salt 1/4 teaspoon black pepper 3 3/4 cups broth 1/4 cup dry white wine 2/3 cup shredded Parmesan cheese Use a 4-quart slow cooker. Saute the garlic with the olive oil in a saucepan over medium heat until the garlic softens. If you skip this step, the garlic will remain crunchy in your risotto. Scrape up the garlic and remaining oil into your slow cooker. Add the uncooked Arborio rice and toss. Add the seasonings, and pour in the broth and white wine. Stir to combine. Cover and cook on HIGH for 2 to 4 hours, or until rice is tender. It took 2 1/2 hours for my rice to be completely tender. Stir in shredded Parmesan cheese, and let the risotto stand with lid off for 15 minutes before serving. The finished texture will be creamy and porridge-like. Serves 6, as a side dish. Source: "Make it Fast, Cook it Slow by Stephanie O'Dea, 2009" S(Formatted by Chupa Babi): "Jan 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 268 Calories; 11g Fat (39.9% calories from fat); 6g Protein; 32g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 472mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 Fat. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
