Slow Cooker Risotto with Parmesan
cup basil olive oil
tbsp extra basil olive oil
onions/shallots (peeled and minced)
cloves garlic, minced
cup Arborio rice
cup dry white wine
cups chicken broth (low sodium)
cup fresh parmigiano reggiano (grated)
tsp ground black pepper
How to Make Slow Cooker Risotto with Parmesan
- Heat ¼ cup basil olive oil in a large skillet over medium heat and add garlic. Fry the garlic for 1 minute, or until aromatized. Avoid browning the garlic.
- Add shallots or onions to the pan and sauté with a splash of water for 10 minutes, or until they are translucent and cooked through. Keep stirring frequently to prevent onions from getting caramelized.
- Grease the insert pot of a slow cooker with 1-2 tbsp of basil olive oil.
- Add cooked shallots and rice to the slow cooker pan and mix them together.
- Pour in the white wine and chicken broth into the rice mixture and stir.
- Season with salt and pepper and cover the insert with the lid.
- Cook the rice for about 2 hours. If there is any remaining liquid, cook the rice for a few more minutes until liquid is absorbed.
- Add the parmesan cheese into the risotto and stir well.
- Serve hot with extra parmesan sprinkled on top.
- The famous Italian composer Gioachino Rossini wrote one of his pieces called Di tanti palpiti while waiting for risotto at a terratoria in Venice.
- In the northern regions of Italy, risotto is often preferred over pasta dishes. It is a staple in their cuisine, with many recipes originating from Piedmont, Lombardy and Veneto.