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.).

PARMESAN RISOTTO

Steps:

• Heat stock in saucepan over medium heat; keep at a low simmer.
• Heat olive oil in a heavy-bottomed saucepan over medium heat.
• Add shallots to oil, and cook, stirring, until translucent.
• Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3 to 4 minutes.
• Add wine to rice mixture.
• Cook, stirring, until wine is absorbed by rice.
• Using a ladle, add 3/4 cup hot stock to rice.
• Using a wooden spoon, stir rice constantly, at a moderate speed.
• When rice mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup stock.
• Continue adding stock 3/4 cup at a time and stirring constantly until rice is mostly translucent but still opaque in the center.
• Rice should be al dente but not crunchy.
• As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does not overcook.
• The final mixture should be thick enough that grains of rice are suspended in liquid the consistency of heavy cream.
• It will thicken slightly when removed from heat.
• Remove from heat.
• Stir in butter, parmesan cheese, and parsley; season with salt and pepper.
• Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave additional parmesan over risotto.
• Serve immediately.

EASY "ALMOST" PARMESAN RISOTTO

Steps:

• In a medium skillet, melt the butter over medium heat.
• Add in the chopped onion and fresh garlic (if using); saute for about 3-4 minutes, or until soft but not brown.
• Add in the rice; cook/stir for 3 minutes, stirring constantly.
• Add in the remaining ingredients; bring to a boil.
• Cover, reduce the heat to medium-low, and simmer for about 15-20 minutes, or until all of the liquid is absorbed, and the rice is tender.
• Delicious!

EASY SAUSAGE PARMESAN RISOTTO

Steps:

• In a large saucepan, cook the sausage over medium-high heat, breaking up with a spoon, until browned, about 4 minutes.
• Drain off the fat.
• Add the garlic, onion, zucchini, oregano, salt and pepper and cook over medium heat, stirring often, until the vegetables are softened, about 3 minutes.
• Add the rice, stirring to coat.
• Add 3 cups of the stock and bring to a boil.
• Reduce the heat to medium-low.
• Cover and simmer, stirring once, for 15 minutes.
• Add the remaining stock.
• Simmer, stirring often, until moist and creamy, 5 minutes.
• Stir in the tomato, parmesan and parsley.

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.

RISOTTO WITH PARMIGIANO-REGGIANO IN A CROCK POT

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.

LEMON AND PARMESAN RISOTTO

Steps:

• Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
• Place the stock in a separate saucepan. Cover and bring to a slow simmer.
• Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
• Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes).
• To serve, stir through the parmesan, extra butter, salt and pepper.
• Serve immediately.