This rocks. Absolutely. And I will be making a version of this every week. True chefs will tell me I am crazy and this isn't the "right" way to make risotto. But, baby it is so right for me.
Risotto in the crock pot.
I was inspired to try this since it has been a busy week. I felt great at the beginning of the week. It was finally beautiful outside, and Navy Boy (my husband) and I started planting trees, flowers, and cleaning up the herb garden. That's how we celebrated our 8th anniversary, and we had fun. It was great to feel so healthy and be outside all day.
Then, a day later, I felt horrible. That old exhaustion and malaise that I experienced for the 4 years prior to my diagnosis. I have been gluten free for 7 months, and I heard from others that this can happen as your healing. So, I decided to try and make an easier risotto, so I could kick back and relax. I also have my bread machine going with Pamela's mix. Time to pull out all the cheaters. :grin:
(If you want to read more about bread machines and Pamela's bread, go to this excellent entry of Gluten Free Goddess. I agree completely,it was so good!)
I made a vegetarian version of my Shrimp and Lemon Risotto. Here are the directions. I think the first time you make it, you should be around and watch it. I imagine all crockpots might be a little different, and therefor the time might be a little different for yours. I am sure that other types of risotto can be made this way. Enjoy.
6 cups vegetable or chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
1 package shitake mushrooms chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
1/4 cup chopped fresh parsley (optional)
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
1/4 cup toasted pine nuts
Put broth in crockpot, turn on high to start warming it up. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add mushrooms and cook 3 minutes more. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add to crockpot, cover. Check every half hour to see if the rice has absorbed all the liquid. Mine took 2 hours. When it has, stir in cheese and remaining 2 tablespoons butter. Stir in parsley if using, lemon juice and peel, and toasted pine nuts.
Then, kick back and tell me you love me.