Risotto With Parmigiano-reggiano In A Crock Pot

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1/4 cup basil olive oil, plus
• little extra basil olive oil
• 2 shallots, peeled and minced
• 1 1/4 cups arborio rice
• 1/4 cup dry wine
• 3 3/4 cups low sodium chicken broth
• 1 teaspoon salt
• 1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)

Recipe

• 1 heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
• 2 lightly coat the insert of crock pot with some extra basil olive oil.
• 3 add the sauted shallots and basil oil to the crockpot insert.
• 4 add the rice and coat it with the mixture.
• 5 stir in the wine.
• 6 stir in the chicken broth.
• 7 add the salt.
• 8 cover and cook on high for about 2 hours or until all the liquid is absorbed.
• 9 just before serving, stir in the cheese.
• 10 have extra grated cheese to put on top of each serving.
• 11 if i was going to add shrimp, chicken, corn, salmon etc.
• 12 ,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.