Risotto is a rice dish that has a special consistency.
It is not as crumbly as pilaf, but not as viscous as porridge. To cook a real Italian dish, you don’t have to be a restaurant chef.
It is enough to have a crock-pot in the kitchen and find a couple of good recipes.
Risotto in a slow cooker - general principles of cooking
Ideally, arborio rice is used for risotto. This variety has a round shape and is rich in starch, which makes the finished dish flowable, creamy. But more and more often risotto is cooked with other types of rice that are in the kitchen.
What can be added to the dish:
• chicken;
• mushrooms;
• fresh and frozen vegetables;
• cream;
• parmesan;
• bacon, bacon.
The addition of wine gives a special taste to the dish. Mainly use a white drink. Wine is added directly to rice and allowed to soak. Then pour the broth or water.
In the process of making risotto, two modes are usually used. First, fry the ingredients in baking or frying programs. Then bring to readiness on the modes of pilaf, buckwheat or rice. Serve risotto with parmesan, often complemented with basil, fresh tomatoes.
Recipe 1: Risotto in a slow cooker with porcini mushrooms
The recipe for amazing risotto in a slow cooker, which will require fresh or frozen porcini mushrooms. Wine is also used white.
Ingredients
• 2 glasses of rice;
• 200 grams of mushrooms;
• 2 cloves of garlic;
• 100 ml of oil;
• 0.5 glass of white wine;
• 100 ml cream;
• 100 grams of parmesan;
• onion;
• 1 bouillon cube.
Cooking
1. Set the "Baking" mode and pour prescription oil into the multicooker.
2. Add onions, diced. Fry until golden brown for about fifteen minutes.
3. Add the mushrooms, cut into small pieces. Before that, they are washed well and let water drain. Fry for another ten minutes.
4. Pour rice into a bowl, wash, send to the mushrooms in a slow cooker. Also lightly fry.
5. Add the wine, wait for the complete evaporation.
6. Mix the bouillon cube and 3.5 cups of water, dissolve and pour into the risotto.
7. Immediately pour the prescription cream, salt, stick the cloves of garlic.
8. Close and simmer for 15 minutes on the appropriate program.
9. Three parmesan, half put in a dish and quickly stir.
10. Let the risotto brew for half an hour, put in plates and sprinkle with the remaining parmesan.
Recipe 2: Shrimp Risotto
Seafood is often featured in risotto and here is just one of the options for preparing such a dish. Use regular shrimp.
Ingredients
• 2 glasses of rice;
• 50 ml of white wine;
• 800 ml of any broth;
• 1 onion head;
• 400 grams of shrimp;
• 50 grams of cheese;
• 0.5 lemon;
• 2 cloves of garlic;
• 40 grams of oil;
• a pinch of thyme, salt.
Cooking
1. Boil water in a saucepan, add slices of lemon, pour shrimp and boil for a couple of minutes.
2. Heat the oil in a slow cooker using a frying or baking program.
3. Add chopped onion and crushed garlic, throw a pinch of thyme and fry for five minutes.
4. Add washed rice, pour half the broth and white wine. We set the program "Pilaf" and cook for 10 minutes.
5. Open, add the peeled shrimp, salt, throw the grated cheese and pour the remaining broth. Stir.
6. Close and cook on the same program for another 20 minutes.
7. After the signal, do not immediately open the multicooker. Let the risotto stand for about fifteen minutes before serving.
Recipe 3: Risotto in a slow cooker with frozen vegetables
Vegetable version of the Italian dish, which uses a mixture of frozen vegetables. It may contain: peas, asparagus beans, carrots, zucchini, bell peppers. We choose a set to your taste.
Ingredients
• 300 grams of vegetables;
• 2 glasses of rice;
• 1 tomato;
• 1 carrot;
• 3 glasses of water;
• oil 50 ml;
• turmeric, mustard, cumin, pepper to taste.
Cooking
1. We heat the oil in the frying mode, add fragrant spices to it, warm it to highlight the aroma and throw the grated carrot. Fry.
2. Throw frozen vegetables, cook together until all excess liquid is evaporated.
3. Next, add the tomato, chopped at random. The skin does not need to be removed.
4. Rinse the rice, run into the risotto and fry the dish for another ten minutes.
5. It remains only to salt and add prescription water.
6. Cook the risotto on the Pilaf program for about half an hour. Serve with greens, grated cheese.
Recipe 4: Risotto in a slow cooker with chicken
For this dish, chicken breast fillet is used. But you can take the cut meat from the thigh, in approximately the same amount. It is advisable to use the broth chicken, but you can take mushroom, the taste will be interesting.
Ingredients
• fillet 0.4 kg;
• a glass of rice;
• onion head;
• 3 cloves of garlic;
• one carrot;
• 2 glasses of broth;
• 70 ml cream;
• 0.5 cups of grated parmesan;
• 5 tablespoons of oil;
• spices are different.
Cooking
1. We put the program "Frying", pour in the oil and throw the sliced garlic. Fry until golden brown, take out the pieces.
2. In the garlic oil add the onion, cut into arbitrary pieces.
3. A little later, we throw the grated carrots, fry further.
4. Cut the fillet into small pieces, can be straws. Throw to vegetables and fry until the pieces are brightened on all sides.
5. Rinse the rice, transfer to a slow cooker.
6. Add different spices, focusing on your taste. Do not forget about salt.
7. Pour the cream and then the hot broth. Mix.
8. Close, turn on the "Rice" mode and cook for half an hour. We lay out the finished dish in plates, sprinkle with parmesan.
Recipe 5: Risotto in a slow cooker with vegetables and mushrooms
To cook this risotto in a slow cooker, you need a few fresh champignons. Or add other mushrooms to the dish.
Ingredients
• 300 grams of rice;
• 1.7 liters of broth;
• 100 grams of oil drain;
• 100 ml of white wine:
• 300 grams of champignons;
• onion head;
• medium-sized carrots;
• Bulgarian pepper;
• 2 cloves of garlic;
• 50 grams of parmesan;
• 1 tsp Paprika
• 2 tbsp. l olive oil;
• 1 tomato.
Cooking
1. Cut the mushrooms into slices and fry in a slow cooker, adding olive oil. Approximately 15 minutes in baking mode.
2. As soon as the moisture evaporates and the mushrooms begin to fry, add the shredded carrots and chopped onions, and fry together for about ten minutes.
3. Throw garlic, warm for a minute and add chopped bell peppers.
4. Rinse the rice once, pour it over to the vegetables with mushrooms, stir and pour the wine. We warm up for evaporation of alcohol.
5. At this stage, add the butter, stir.
6. Pour in hot broth, stir and close. We cook twenty minutes on the program "Pilaf" or "Buckwheat".
7. Open, pour the parmesan and stir.
8. Close again and cook another 15 minutes.
Recipe 6: Risotto in a slow cooker with chicken and pickled mushrooms
For this dish, in addition to mushrooms, you will also need chicken. You can use fillet or trimming meat from the thigh, but without the skin. From pickled mushrooms we take mushrooms or champignons, the weight is indicated without liquid.
Ingredients
• 0.25 kg of chicken;
• 0.2 kg of mushrooms;
• 1 onion;
• 250 grams of rice;
• 2 tablespoons of oil drain;
• 3 tablespoons of oil grows .;
• 100 ml of white wine;
• 900 ml of chicken or mushroom broth;
• 60 grams of parmesan.
Cooking
1. Turn on the slow cooker. We set the baking mode, pour in the vegetable oil and let it warm up.
2. Add diced onions, fry.
3. Put the chicken, cut into small pieces, and also fry.
4. Mushrooms cut into plates. If honey mushrooms are used, then you can throw the whole. The dish will look more interesting.
5. Rinse well.
6. We spread the cereal to the mushrooms with chicken, fry for 10 minutes and pour the wine, let the moisture evaporate.
7. Add butter and hot broth, season the risotto with salt and pepper.
8. Close and cook for 30 minutes. We put the program "Rice" or "Pilaf".
9. Put the dish in plates and, while it is hot, sprinkle with parmesan.
Recipe 7: Risotto in a slow cooker with bacon and tomatoes
Instead of bacon, you can use smoked meat or pancetta for this dish. Arborio rice is put in the original recipe, but you can take any other variety.
Ingredients
• a glass of rice;
• 150 grams of bacon;
• 50 grams of parmesan;
• 50 ml of wine;
• 2 tablespoons of oil;
• 1 sprig of basil;
• 2 tomatoes;
• 1 onion head.
Cooking
1. First, fry chopped onion in oil. It is better to use olive oil.
2. Add the chopped bacon, also fry, it will take about four minutes.
3. Add the slightly washed and dried rice, cook another five minutes.
4. Pour the wine and after two minutes add the sliced tomatoes.
5. Throw spices, stir.
6. Add three glasses of broth, close the slow cooker and cook the risotto on the pilaf program for 25 minutes.
7. Chop a sprig of basil very finely and mix with grated parmesan.
8. Put the risotto in plates and sprinkle with an aromatic mixture.
Risotto in a slow cooker - useful tips and tricks
• When choosing rice for risotto, you need to pay attention not only to the variety, but also to the integrity of the grain. If it is damaged and has chips, then the cereal will quickly break apart, and it will not work to achieve the correct consistency.
• It is believed that rice for a dish does not need to be washed so as not to lose starch. But using dirty cereals is not entirely hygienic. Rice should be rinsed, but do not keep in water for a long time.
• Risotto is best prepared with two types of oil. Vegetable, often olive, oil is used for the initial frying of products. Next, put butter in the dish, which positively affects the taste.
