Slow Cooker Bacon And Mushroom Risotto Food

SLOW COOKER MUSHROOM RISOTTO

Steps:

• Heat the slow cooker if necessary. Fry the onion in the oil in a frying pan with a splash of water for 10 minutes or until it is soft but not coloured. Add the mushroom slices and stir them around until they start to soften and release their juices.
• Meanwhile pour the stock into a saucepan and add the porcini, bring to a simmer and then leave to soak. Tip the onions and mushrooms into the slow cooker and add the rice, stir it in well. Pour over the stock and porcini leaving any bits of sediment in the saucepan (or pour the mixture through a fine sieve).
• Cook on High for 3 hours, stirring halfway. and then check the consistency - the rice should be cooked. If it needs a little more liquid stir in a splash of stock. Stir in the parsley and season. Serve with the parmesan.

SLOW-COOKER RISOTTO RECIPE

Steps:

• Pour 1 qt. (4 cups) broth into slow cooker; cover with lid. Turn slow cooker on HIGH.
• Cook bacon in large skillet as directed on package. Remove from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add mushrooms, onions and garlic to reserved drippings; cook on medium heat 8 to 10 min. or until vegetables are tender and mushroom liquid is cooked off, stirring frequently. Add rice, wine and pepper; stir. Cook 1 to 2 min. or until liquid is reduced by half, stirring frequently.
• Add rice mixture to broth in slow cooker; stir. Cook, covered, on HIGH 1 hour (or on LOW 2 hours) or until rice is tender and liquid is absorbed. Add peas, cheese and butter; stir until butter is melted and rice mixture is well blended. Bring remaining broth to a boil; gradually stir in enough broth until rice mixture is creamy and of desired consistency.

SLOW COOKER MUSHROOM RISOTTO

Steps:

• In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots and cook until just soft, but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice and stir and cook until it begins to turn translucent, about 2 minutes. Stir in thyme. Scrape rice and onion mixture into slow-cooker. (Set skillet aside and do not wash.) Turn slow-cooker to high and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 hours to 2 1/2 hours.
• Meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4-cup wine and stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly, before placing the mushrooms in a microwave-safe bowl, cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes.
• Uncover the risotto and stir in the half and half, parmesan, salt and pepper to taste. Top with the heated mushrooms and sprinkle top with chopped parsley.

BACON & MUSHROOM RISOTTO

Steps:

• Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
• Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful - it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.