Slow-cooker Risotto with Gourmet Mushrooms |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Ingredients:
4 tablespoon(s) olive oil divided |
1/2 cup(s) finely chopped sweet onion or shallot |
1 1/4 cup(s) chardonnay divided |
1 1/4 cup(s) arborio rice |
3 cup(s) fat-free chicken stock |
2 tablespoon(s) butter |
8 ounce(s) mixed gourmet mushrooms sliced |
3 tablespoon(s) half and half |
fresh parmesan for garnish |
Directions:
1. In large skillet, heat 3 T oil over medium heat. Add onion and cook until soft but not brown, about 3 minutes. Add 1/4 cup wine and stir constantly for 1 minute. Add rice,and stir. Cook until rice begins to turn translucent, about 2 minutes. Scrape into crockpot set to high and add broth and 3/4 cup of wine. Cover and cook until tender and moist but not soupy (see note above). Stir in half and half and season to taste. Top with mushrooms.
2. MUSHROOMS: Using the same skillet, heat remaining oil over medium heat. Add mushrooms and cook stirring occasionally, unti they release their liquid, about 4 minutes. Add 1/4 cup wine and stir, cooking for 1-2 minutes more, allowing some liquid to evaporate. Remove from heat.
3. *IF using round crockpot: 2-2.5 hours on high. If using oval crockpot: 1.75-2 hours.
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