RISOTTO****Slow Cooker Saffron Risotto

By Unblond1

Cook for 2 hours maximum in slow cooker on high. As written, makes enough for six servings.

Ingredients

• Serves 6
• 3 cups chicken broth
• 1/2 tsp. sea salt
• 1/8 tsp. crumbled saffron threads
• 1 tbsp. EVOO
• 2 tbsp. unsalted butter
• 1 shallot, minced
• 1 cup Arborio rice
• 1/4 cup dry vermouth
• freshly ground black pepper, to taste
• 1/3 cup grated Parmigiano Reggiano cheese

Preparation

Step 1

Heat 1 cup of the broth with the salt and crumble saffron into it. Set aside and let rest for 15 minutes.

In small saucepan over medium heat, warm the oil and 1 tbsp. of the butter and add the shallot. Saute until golden then add the rice and cook, stirring occasionally, for a few minutes, until the rice turns chalky and is coated with the butter and oil. Add the vermouth and cook, uncovered, until most of it is evaporated. Scrape the mixture into a greased slow cooker and add the saffron broth and the remaining two cups of broth to the cooker.

Cover and cook on high for two hours. The risotto should be only a little bit liquid and the rice should remain al dente. Season with black pepper and stir in the remaining tablespoon of butter and the cheese and serve.

NUTRITION:
Calories - 248.5
Fat - 12
Sat Fat - 6.3
Carbs - 26.6
Fibre - .21
Protien - 6.4