Chris Kimballs Crockpot Parmesan Risotto Recipes

CHRIS KIMBALL'S CROCKPOT PARMESAN RISOTTO

Steps:

• Coat slow cooker with vegetable oil spray. Melt 2 tablespoons butter in 12_inch skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in rice and cook, stirring often, until ends of rice kernels are transparent, about 3 minutes. Stir in wine and cook until fully absorbed, about 1 minute; transfer to slow cooker.
• Bring broth and water to boil in saucepan. Stir 3 cups hot broth mixture into slow cooker. Cover and cook until rice is tender, about 2 hours on high.
• Return reserved broth mixture to boil. Slowly stream 2 cups more hot broth mixture into slow cooker, stirring gently, until liquid is absorbed and risotto is creamy, about 1 minute.
• Gently stir in Parmesan, chives, remaining 2 tablespoons butter, and lemon juice. (Adjust risotto consistency with additional hot broth mixture as needed.) Season with salt and pepper to taste and serve. (This dish does not hold well on warm setting.).

RISOTTO WITH PARMESAN AND LEMON

Steps:

• Bring the chicken stock to a simmer in a large saucepan over medium heat.
• Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
• Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
• When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
• Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

SLOW COOKER RISOTTO

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.

CROCKPOT APPLE RISOTTO

Steps:

• Dice/mince the apples and sweat them in a skillet along with the butter, cinnamon, allspice, and salt until they release their juices (3-5 min or so). I like to use my food processor for this step, so they're more minced than diced.
• Depending on your crockpot, you may want to coat it in a nonstick spray.
• Mix everything together in the crock put, set on high, and let cook for 2.5-3 hours or until all the liquid is gone.