So-Simple Risotto

Once you’ve made this Italian rice known for its porridge-like consistency in the slow cooker—without all the stirring of traditionally made risotto—you’ll never do the stovetop version again!

Makes 4 servings.

3 tablespoons unsalted butter

1 medium white onion, chopped

1 cup Arborio rice

3 cups chicken broth

¹/₂ cup parmesan cheese

2 tablespoons fresh parsley, minced

Salt to taste

1. Heat butter in a medium saucepan over medium-high heat. Add onion and cook, stirring frequently, for 3 minutes or until onion is translucent.

2. Add rice and stir to coat grains. Raise the heat to high and add about ¹/₄ to ¹/₂ cup broth. Stir for about two minutes, or until it is almost evaporated. Scrape mixture into the slow cooker.

3. Add the remaining broth to the slow cooker and stir well. Cook on high for 2 hours or until rice is soft and liquid is absorbed.

4. Stir in cheese and parsley, season with salt, and serve hot.

Risotto is one of Milan’s contributions to Italian cuisine, and legend has it that it originated in the sixteenth century. True risotto alla Milanese is made with saffron, which perfumes the rice and creates a pale yellow dish. Today, almost any creamy rice dish with cheese added is called a risotto, but the authentic dish is made with Arborio rice, which, when cooked, releases a starch and creates its own sauce. The traditional dish requires constant stirring—a step happily unnecessary with the slow cooker version.