In by noon or your money back!

CORN RISOTTO IN A SLOW COOKER

 

  tablespoons olive oil 

½  cup onion, finely chopped 

2/3  cups Arborio rice 

½  cup white wine 

3 1/8  cups chicken stock (divided use) 

4-5  cups corn kernels (4 or 5 ears) 

1  tablespoon butter 

Salt and pepper to taste 

¼  teaspoon cayenne powder 

½  cup heavy cream 

½  cup parmesan cheese 

 

Heat oil in large sauté pan over medium-high heat. Add onion and rice and cook a few minutes until opaque. Add wine and simmer about 3 minutes or until reduced by about half.

 

Transfer onions and rice to a slow cooker and add 3 cups stock. Cook on High for 11/2 hours. Uncover and add corn kernels, 1/8 cup chicken broth and butter. Stir briefly and reduce heat to lowest setting. Cover and cook 20 minutes. This can be done in advance, refrigerated and reheated. However, if you plan to serve the risotto within 20 minutes, add seasoning, cream and parmesan and keep on low heat until ready to serve, up to 20 minutes.

 

If preparing the risotto in advance, add salt and pepper, cayenne and heavy cream when you are ready to finish the dish. Transfer to a casserole dish and microwave on High for 4 to 6 minutes, or until hot. Stir in parmesan and serve.

 

Makes 8 to 10 servings.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: