Heatwave Cooking: Slow Cooker Risotto

Yes, yes, I know that the only real way to make risotto is over the stove. I do it all winter long. But that was then and this is now. A very warm now, and anyway I told you all I was retiring the stove for the summer.

I had some beautiful asparagus to use up and I'm a little (possibly extremely) tired of salad. And besides, Lora Brody said it would work. Plus I wanted risotto and I was desperate. (But we had salad with it too, dammit!)

The recipe specified two hours in the slow cooker set on high. At one hour my risotto was looking close to done and was perfect half an hour later. At two hours (I was waiting for Jack to get home) it was the opposite of al dente. It tasted nice, but it was a bit soggy. Still, I'll be trying this again with a shorter cooking time. The notion of risotto in the height of summer without heating up the kitchen (or myself!) is one I find difficult to resist.

I substituted chopped leeks for shallots, as I had some needing to be used up, and decreased the amount of olive oil substantially.

Asparagus Risotto
serves 4

1 pound asparagus
1/4 cup olive oil
2 shallots, peeled and minced
1 1/4 cup arborio rice
1/4 cup dry white wine
3-3/4 cups low-sodium chicken broth
1 tsp. salt
1/2 or 2/3 cup freshly grated Parmesan cheese

Cut the asparagus into 1 to 1 1/2-inch pieces and blanch for about two minutes in boiling, salted water. Use a slotted spoon to remove the asparagus pieces to a bowl of cold water, shocking it into a lovely bright  green color and stopping it from cooking. Drain and set aside.

Heat the oil over medium heat, and saute the shallots (or sliced leeks!) until they have softened. Add the rice and stir until all of the grains are coated with the olive oil. Add the wine and scrap up any brown bits from the bottom of the pan.

Transfer to the slow cooker and stir in the chicken broth and salt. Cover and cook on High for about 2 hours or until all liquid is absorbed. Just before serving, stir in the asparagus and cheese.

For those of you who haven't seen the new tastespotting clones, be sure to check out Food Gawker, Recipe Muncher, FP Daily and New Tastings!

Comments

[Manggy]

Yeah, I'd say that two hours on high sounds like a really, really long time! Do you stir it at all during the cooking? I'm curious how, as Jamie Oliver puts it, you're able to massage the starches out of the grains to make it creamy and oozy. Still I can't argue with the picture :) Looks yummy!

[Peter]

Ann, it looks like the traditional risotto! Here's an idea, use or get one of grills with the side burner for stove top cooking..outdoors! I use mine for frying in the summer or...a risotto!

[Deborah]

It sure does look good! I love the idea, as I am usually too busy and rushing around to make a proper risotto. I'll have to give this a try!

[melissa]

I am so gonna use this. I actually froze some ramps and will use those as well. Thank you!

[Ann]

Manggy, I should have mentioned in the post that I did stir it occasionally... and even added more liquid at one point. It really did have a close to perfect texture at the 1 1/2 hour mark!

Peter It really was much better than I would have thought! I've been eyeing those grills... along with an ice cream maker, too. But I'm afraid the only space left for appliances is the floor at this point!

Deborah, do try it! Just check it now and again and serve it as soon as it seems "right" to you. The two hours was way too long for my slow cooker (probably varies by brand).

melissa, let me know how it turns out!

[Aran]

i'm in heaven during asparagus season...

[Meeta]

I love risotto - I do not have a slow cooker but have been meaning to try baked risotto for quite sometime now. Grand idea!

[Lydia (The Perfect Pantry)]

Love the idea of using my slow cooker instead of the stove or oven this summer. Lora Brody's book about slow cooker cooking has some great ideas.

[grace]

well hot diggity dog! this is brilliant and i'm thrilled that you've brought it to my attention! i'm much too impatient to make risotto on the stove...plus, i get easily distracted and it rarely turns out right. :)

[Ann]

Aran, who isn't?! :-)

Meeta, Ooh... baked risotto? Let me know how it turns out!

Lydia, Brody has a lot of great ideas... including my all time favorite for making vast quantities of caramelized onions.

grace, I hope you try it and eat it, and eat it good! :-)

[Patricia Scarpin]

I haven't had asparagus risotto in ages, Ann! This looks so delicious!

[dhanggit]

oh this is so amazing Ann :-) risotto cooked that way...delicious!

[jen]

i just finished having this for dinner. it took the whole two hours for me (in a 3.5 qt oval rival slow cooker, for the curious). it was out delicious!