Slow Cooker Risotto With Gourmet Mushrooms Food

SLOW COOKER MUSHROOM RISOTTO

Steps:

• Melt the butter and cook mushrooms, shallots and garlic over medium high heat for 5 minutes or until mushrooms have browned and liquid has evaporated
• Add in rice, stirring to coat for 2 minutes
• Spray the slow cooker with cooking spray and add rice mixture
• Pour in broth and season with salt and pepper to taste
• Stir to combine and cook on high for 1 hour 30 minutes or until rice is tender and liquid is absorbed
• Once it's cooked, stir in peas and Parmesan cheese and mix well
• Dish and serve hot

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 WITH GOURMET MUSHROOMS

Steps:

• 1. In a large skillet, heat 3 tbsp. oil over medium heat. Add onion and cook until just soft but not brown about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for one minutes. Add rice, and stir and cook until it begins to turn translucent, about 2 minutes. 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 - 2 1/2 hours.
• 2. Meanwhile, using the same skillet, heat remaining 1 tbsp. olive 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 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 and salt and pepper to taste. Serve immediately, topped with the heated mushrooms and Parmesan cheese.
• 3. Note: If you have a medium to large ROUND slow cooker, cooke the rice for 2 to 21/2 hours, until tender and still moist but not soupy. If you have a large OVAL slow cooker, cook the rice for 1 3/4 to 2 hours, until tender and moist but not soupy.

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.

GOURMET MUSHROOM RISOTTO

Steps:

• Heat the broth over low heat.
• In a large saucepan, heat 2 tablespoons of oil and cook the mushrooms until soft. about 3 minute
• Put the mushrooms and the liquid in a bowl and set aside.
• Add the remaining 1 tablespoons oil to skillet, and cook the shallots for 1 minute.
• Stir in the rice,coating it with oil, about 2 minutes.
• When the rice has taken on a pale, golden color, add the wine, stirring constantly until it is fully absorbed.
• Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
• Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is tender-firm.
• Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

GOURMET MUSHROOM RISOTTO

Steps:

• In a sauce pan, warm the broth over low heat.
• Warm 1 tbsp olive oil in a large saucepan over med-high heat.
• Stir in mushrooms and cook until soft. About 3 minutes. Remove the mushrooms and set aside.
• Add 1 tbsp olive oil and stir in diced shallots. Cook 1 minute or until soft.
• Add Arborio Rice and stir. Ensure evenly coated with oil. Rice will turn a pale yellow colour.
• Add the white wine and stir until fully absorbed.
• Add warm broth 1/2 cup at a time until absorbed. Process should take about 20 minutes.
• Remove from heat - stir in mushrooms, butter, chives and parmesan cheese.
• Serve immediately and enjoy with the remainder of the bottle of wine!

SLOW COOKER RISOTTO

Steps:

• Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.