Slow Cooker Risotto with Mushrooms, Herbs & Kale
Most risotto recipes require that you stand over the stove and constantly stir the rice—but not this one. After you sauté the mushrooms and aromatics and briefly toast the rice, the slow cooker does the rest of the work for you. It’s a great dish for a dinner party—just prep everything before your guests arrive and then start slow-cooking the risotto. In about 40 minutes, you’ll enjoy creamy rice laced with earthy mushrooms, hearty kale and fresh herbs. Use whatever combination of wild and cultivated mushrooms you like, such as creminis, portobellos, shiitakes and chanterelles.
Ingredients:
- 4 cups (32 fl. oz./1 l) chicken or mushroom broth
- 3 Tbs. unsalted butter, cut into pieces
- 1 lb. (500 g) assorted mushrooms, stemmed and thinly sliced
- Kosher salt and freshly ground pepper
- 2 shallots, diced
- 4 garlic cloves, minced
- 2 Tbs. minced fresh herbs, such as thyme, rosemary and/or sage, plus herb sprigs for garnish
- 1/2 cup (4 fl. oz./125 ml) crisp dry white wine, such as Sauvignon Blanc or Pinot Grigio
- 2 cups (14 oz./440 g) Arborio rice
- 1 1/2 cups (4 1/2 oz./140 g) chopped Tuscan (dinosaur) kale
- 1 cup (4 oz./125 g) grated Parmesan cheese
- Zest and juice of 1 small lemon
Directions:
In a saucepan over high heat, bring the broth to a simmer. Reduce the heat to low and maintain a simmer.
Meanwhile, set a slow cooker to Sauté High Heat and melt 2 Tbs. of the butter. When the butter starts to sizzle, add the mushrooms and cook, stirring occasionally, until softened, about 8 minutes. Season with a pinch of salt and pepper. Transfer the mushrooms to a bowl. Set aside.
Add the remaining 1 Tbs. butter, the shallots and garlic to the cooker and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add the minced herbs and cook, stirring occasionally, for 30 seconds. Season with a pinch of salt and pepper. Add the wine and cook, stirring occasionally, until the wine is reduced and the alcohol cooks out, about 5 minutes. Add the rice and cook, stirring frequently, until the rice is toasted and translucent, about 5 minutes.
Change the slow cooker to Slow Cook. Pour the heated broth over the rice and stir. Cover and cook until the rice is al dente, 35 to 40 minutes, stirring once halfway through. Quickly remove the inner pot and stir in the mushrooms, kale, Parmesan and lemon juice. Season to taste with salt and pepper.
Divide the risotto among bowls and garnish with the lemon zest and herb sprigs. Serve immediately. Serves 4 to 6.
Williams Sonoma Test Kitchen
Recommended Products:
-
Sugg. Price $249.95 Our Price $199.95
(97)
-
$26.95
-
$69.95
-
$11.95
-
$89.95
-
$17.95
-
$299.95
(242)
-
$8.95
-
$59.95
