Risotto With Parmigiano-Reggiano in a Crock Pot

"Inspired by a favorite dish at a Scottsdale, AZ restaurant. It's the Basil Olive Oil used in the dish that makes it so yummy. I love Risotto but oh, the stirring and stirring... Here is a crockpot version that works great!! This recipe works as a terrific side dish but you can add other items to make it a complete meal in itself, such as shrimp etc.. I hope some of you will attempt this version."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by May I Have That Rec photo by May I Have That Rec
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
2hrs 15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
  • Lightly coat the insert of crock pot with some extra basil olive oil.
  • Add the sauted shallots and basil oil to the crockpot insert.
  • Add the rice and coat it with the mixture.
  • Stir in the wine.
  • Stir in the chicken broth.
  • Add the salt.
  • Cover and cook on high for about 2 hours or until all the liquid is absorbed.
  • Just before serving, stir in the cheese.
  • Have extra grated cheese to put on top of each serving.
  • If I was going to add shrimp, chicken, corn, salmon etc.
  • ,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.

Questions & Replies

  1. Why did the “Save to Board” stop working?
     
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Reviews

  1. Best risotto I ever made. Better than ones I ate at restaurants. And so simple! Modifications: I added uncooked rice to the skilled with shallots and let it fry up and absorb the olive oil before transferring to the pot; then, it was undercooked when I checked after two hours and there was no liquid left so I added a cup more of stock and left to cook for 30 minutes longer on low. I used two tablespoons Grana Padano and three tablespoons Parmigiano Regiano. It's perfect. I could eat the whole pot in one sitting :D
     
  2. Probably the best risotto I've made
     
  3. This was good and so easy to make--but not my favorite risotto. It goes from not quite done to oops, I cooked it too long in a short period of time, so I should have watched more closely at the 90 minute point and perhaps turn to low. I didn't have basil oil, so added some fresh basil to olive oil while sautéing the shallots and then added some garlic. I also toasted the rice in the oil before adding to the slow cooker. I didn't add salt and even though I used regular broth, the finished risotto needed more seasoning.
     
  4. Omg, what have I done wrong? I can only imagine, based on previous reviews, that it was my fault and not the recipe's. I followed it completely, shopping for all the specific ingredients since I had none of them on hand save for the salt, so it ended up being somewhat of an expensive experiment. The result was absolute mush. :o( I don't think it was necessarily overcooked as it wasn't dried out or burnt. Maybe it should have cooked on low. The overall flavor was promising, but we couldn't get beyond the texture. Anyway, it was my first time using basil oil, but not my last. The aroma of the shallots cooking in it was divine. Sorry this didn't work out for me, but thank you for posting, zuzuzpetals.
     
  5. This was a AWESOME recipe. But I totally altered it to try something new....<br/>First off hubby made a mistake with the wine add sweet white wine. Which was rather good in this.<br/>Then we had no shallots so we used onion and garlic.<br/>Then after it cooked two hours we added a half a jar of Vodka Sauce.<br/>Then added breaded chicken cutlets diced to it. Mixed and Served.<br/><br/>Add some garlic bread and this was superb meal!
     
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Tweaks

  1. Cooked on Low and 1/3 cup parmigiana is plenty (risotto should be subtle). Asparagus to complete.
     
  2. Jan 21, 2008 - What a great recipe. This was so easy to throw together and came out perfectly. Mine cooked in slightly less time - about 1 1/2 hours. I added some pan fried mushrooms with lemon juice. Perfect, yum! April 1, 2009 - Edited to add that this recipe is fast becoming one of my very favourites. I've used real basil instead of basil oil, I've used chili oil. I ALWAYS add a real good squeeze of lemon and have added a couple of diced up chicken breasts at the start of cooking with excellent results. Definitely watch the cooking though as all crock pots are different.
     
  3. Awesome recipe! My husband loved it! I only made a couple of changes. I used 4 cups of vegetable broth instead of 3 3/4 chicken broth. Also, when I added the cheese at the end, I added chunks of baked salmon. Hubby said that it was wonderful but needed a bit of spice. Next time, I will add GrillMates Salmon seasonings and add fresh parsley for presentation. Thanks for a keeper! Jane
     
  4. A winner! Have made it twice now, once as written. Second time i added porcini mushrooms and substituted the chicken broth for the soaking liquid (from the mushrooms). Second time I cut back on the olive oil but added some butter at the end of the cooking time. before attempting this I never would have thought it was possible to prepare a good risotto in this way. I was wrong. Thankyou.
     

RECIPE SUBMITTED BY

Because of a job promotion, the family moved to Kansas about a year ago. I had lived in Phoenix, AZ for about 18 years, but do try to visit as often as possible. My brand new kitchen has inspired me to be the best cook I can be. I now have a double oven which makes it great to have several dishes going at once. I have to confess that I recently pulled out a crockpot that I had never used to try making BBQ Ribs by recomendation. It was a true success - Fall of the bone, literally. So that got my curiosity going to try other crockpot recipies. Besides being in the kitchen, I enjoy gardening, handicapping horse races (my brother is in the business) and walking my Cane Corso dog (Sicillian Mastiff). Or should I say he walks me. His name is Luca Brasi (Do you know where we came up with that name?)) I chose my Icon name, zuzuzpetals from one of my favorite movies. The picture should remind you of the name of the movie.
 
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