No-Stir Risotto with Mushrooms

I don’t know about you, but I am not very patient in the kitchen. I mean, if something is cooking away unassisted, that’s totally fine. But if I have to stand there and babysit something when I could be sitting down with a beer watching Netflix, well, it ain’t happenin’.

This is probably why I’ve never made a successful risotto before last night.

Less often than once a blue moon, I would say to myself, “Okay, Jessica, tonight we make risotto!” And I would lovingly but somewhat begrudgingly go through all the steps of sauteeing the aromatics, toast the rice, preheat the stock, and slowly add, and add…and add…and add…until all the liquid was gone and I would sit down with a steaming bowl of ricey comfort.

Except the rice was never cooked enough. Or in the hour it took me (Giada, you lied.), the garlic was burnt and bitter. Or my arm was so tired from stirring, I couldn’t lift the spoon to my mouth to sample my mediocre attempt.

So I gave up on the thought of ever enjoying a perfect risotto. Until I read in The Italian Slow Cooker that you could let the slow cooker do the work while you sat down with a beer and watched Netflix!

risotto

And, my friends, it worked.

I used brown short-grain rice instead of white for the first time (I’m telling you, it’s been a long time since I tried making risotto), which takes longer to cook, but that didn’t bother me — I just had another beer! You can find short-grain rice in the bulk bins of your grocery store.

There is a bit of prep work, but this is no more involved than slicing and sauteeing some veg. And compared to the traditional stove-top method, well, it is at least 1000% less intensive.

First you saute some onion and garlic in butter and olive oil.

onions

Before

After

Is there anything more wonderful than that smell of onion and garlic?

Add in the rice and coat all the grains with that delicious mix of fats. Transfer to the slow cooker and add the stock. Turn on high.

Once that’s got a head start, slice up your mushrooms.

A mountain of mushrooms!

A mountain of mushrooms!

With a little more butter/oil love, saute these babies down for about 10 minutes, stirring occasionally (okay, so there is a tiny bit of stirring in this recipe…) until richly colored and cooked down a bit. Add to the slow cooker with another quick stir.

mushrooms3

Now you can crack open that beer you’ve been waiting for because your work is done! After an hour, check on the rice to see if all the liquid’s been absorbed. I don’t recommend taking the lid off; that will just add to your cooking time. You really don’t need to worry about stirring! Check again every 20 minutes or so. It’s done when all the liquid has been absorbed.

Top with fresh parsley and a ridiculous amount of Parmesan cheese.

risotto

Okay, maybe you want to mix that up and top with just a touch more cheese. I won’t judge.

more parmesan

I also topped my leftovers with feta, which may have been even better than the parm. Hey, I’m all for experimenting!

You can use this technique as a base for a multitude of risottos. I for one can’t wait to try a butternut squash version! What about you?

No-Stir Risotto with Mushrooms

Serves 4 as a main dish, 6+ as a side.

Prep: 20 minutes  Cook: 1.5-2 hours

  • 1 small onion, diced
  • 1 clove garlic, minced
  • 1 tbsp butter, divided
  • 1 tbsp oil, divided
  • 2 cups short-grain brown rice
  • 4 cups chicken or vegetable stock
  • 3-4 cups sliced mushrooms
  • Parsley and Parmesan or feta cheese for topping
  1. Saute onion in garlic in half of the butter and olive oil. Once nicely browned (about 5 minutes), add in rice to coat. Transfer to slow cooker.
  2. Add stock and turn on high.
  3. Saute mushrooms in the remaining butter and oil until cooked down, stirring occasionally, about 10 minutes. Add to slow cooker.
  4. Check after about an hour, and every 20 minutes after that, for all the liquid to be absorbed.
  5. Top with parsley and cheese. Devour.
Advertisements

2 comments

  1. […] sauces to marinate chicken and bison flank steak. I add it as a flavorful topping to pizza, pasta, risotto, or anything that looks like it needs a healthy sprinkling of green on top. I save the stems for a […]

  2. […] okay to tell the truth or just stretch it a bit. There’s very little he will actively refuse (mushrooms seem to be the one firm holdout), but every now and then I know it might be better to tread […]

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

Our Next Life

Early Retirement // Financial Independence // Adventure

food to glow

feel good food that's good for you

chilliandmint.wordpress.com/

Herbs and Spices Rock My World

Marking Our Territory

Adventures are better with dogs, dogs are better with adventures

Chivalrous Cooking

Nate Cooks. Jenn Eats.

Paige's Next Chapter

Turning the page on Maryland and writing a new story

Lilly Sue's Bites and Brews

~Discovery of Food and Beer

Salted Kitchen

For the love of vegetables

The Wildly Ordinary Life

"I haven't been everywhere, but it's on my list"

%d bloggers like this: