Wild Mushroom Risotto (crockpot)
from Fresh from the Vegetarian Slow Cooker
1/4 c. dried porcini mushrooms
1 c. boiling water
3 Tbsp. olive oil
2 shallots, minced
1 large garlic clove, minced
1 1/4 c. arborio rice
2 c. chopped cremini mushrooms
2 1/2 c. vegetable stock
1/4 c. white wine
2 tsp chopped fresh thyme or 1 tsp dried
1 tsp. salt
1/2 c. freshley grated Parmesean cheese
1 Tbsp. fresh parsley
black pepper
Soak the dried porcini in the boiling water for 30 min. Drain, reserving 3/4 c. of the soaking liquid. Chop the mushrooms.
In a medium skillet, heat the oil over medium heat. Add garlic and shallots and cook until fragrant, about 1 minute.
Transfer the shallots and garlic to a slow cooker. Add the rice, stirring to coat. Stir in mushrooms, soaking liquid, stock, wine, thyme and salt; cover and cook on High for about 2 hours, until all the liquid is absorbed.
About 5 minutes before the risotto is finished, stir in the cheese and parsley and season with pepper.
1/4 c. dried porcini mushrooms
1 c. boiling water
3 Tbsp. olive oil
2 shallots, minced
1 large garlic clove, minced
1 1/4 c. arborio rice
2 c. chopped cremini mushrooms
2 1/2 c. vegetable stock
1/4 c. white wine
2 tsp chopped fresh thyme or 1 tsp dried
1 tsp. salt
1/2 c. freshley grated Parmesean cheese
1 Tbsp. fresh parsley
black pepper
Soak the dried porcini in the boiling water for 30 min. Drain, reserving 3/4 c. of the soaking liquid. Chop the mushrooms.
In a medium skillet, heat the oil over medium heat. Add garlic and shallots and cook until fragrant, about 1 minute.
Transfer the shallots and garlic to a slow cooker. Add the rice, stirring to coat. Stir in mushrooms, soaking liquid, stock, wine, thyme and salt; cover and cook on High for about 2 hours, until all the liquid is absorbed.
About 5 minutes before the risotto is finished, stir in the cheese and parsley and season with pepper.
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