Risotto in a slow cooker

Ingredients for making risotto in a slow cooker

  1. Rice "Arborio" 2 cups
  2. Chicken stock cube 1 piece
  3. 2 cloves medium sized garlic
  4. White champignons or mushrooms fresh 200 grams
  5. Dry white wine 1/2 cup
  6. Vegetable oil 100 milliliters
  7. Large onion 1 piece
  8. Parmesan cheese 100 grams
  9. Cream 100 grams
  10. Pure cold cold water 1.5 cups
  • Main Ingredients Mushrooms, Rice
  • Serving 4 servings
  • World CuisineItalian Cuisine


Slow cooker, wooden or kitchen shovel, cutting board, kitchen knife, glass, plate - 3 pieces, saucer, serving dish, fine grater

Cooking risotto in a slow cooker:

Step 1: prepare onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Next, lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.

Step 2: prepare the mushrooms.

To prepare risotto, both porcini mushrooms and champignons are suitable. The taste of the dish will be great anyway. Therefore, it is your choice. I usually use champignons. So, thoroughly rinse the components under running warm water and put them on a cutting board. Using a knife, if necessary, remove coarsened places on the hats and legs. Now we cut the mushrooms in medium slices and transfer to a clean plate.

Step 3: prepare the garlic.

We spread the garlic on a cutting board and lightly press down with the tip of a knife. Next, with clean hands, remove the husk and rinse the cloves under running water.

Put the components back on a flat surface and chop finely. Pour the chopped garlic in a clean saucer and leave it aside for a while.

Step 4: prepare the Parmesan cheese.

Using a fine grater, grate Parmesan cheese directly on the cutting board. Immediately after this, pour the chips into a clean plate. Attention: Add 50 grams of cheese immediately to the dish, and leave the rest to powder before serving.

Step 5: cook the risotto in a slow cooker.

In a crock pot, pour a small amount of vegetable oil and turn on baking mode. When the contents in the container are well warmed up, pour the chopped onion here and fry it until a soft golden color for 20 minutes. From time to time we stir the component so that it does not burn. Immediately after this, pour the garlic into the pan and continue cooking. another 1 minute.

Next, put the crushed mushrooms into the multicooker, mix everything thoroughly with improvised equipment and continue to cook everything until all the liquid comes out of the mushrooms and they begin to turn golden.

Then pour the rice here, mix everything thoroughly and cook the risotto for 2-3 minutes. Next, pour the wine into the container and wait for it to evaporate. Attention: do not forget to stir everything with a spatula from time to time.

Now we add cream, clean cold water and a cube of chicken broth, which we must crush with clean hands over the multicooker. When the rice is almost cooked, close the appliance with a lid, turn it on Extinguishing mode and continue to cook the dish another 15 minutes. During this time, cereal is well saturated with juices and aromas of other ingredients. And this is what we need!

In 5 minutes until the end we open the lid of the slow cooker and pour the grated Parmesan cheese here. Once again, we thoroughly mix everything and wait for the corresponding signal to sound. Attention: Do not forget to close the appliance again with a lid so that the risotto can obscure. Everything is ready, you can serve a dining table!

Step 6: Serve the risotto in a slow cooker.

We put the risotto with a kitchen spatula from the slow cooker onto a special plate and serve it with a meat side dish, fresh vegetable salads, and a glass of red dry wine to the dining table. Attention: before treating friends, do not forget to sprinkle the dish with the remaining grated Parmesan cheese.
Bon appetit to all!

Recipe Tips:

- for the preparation of risotto in a slow cooker, in addition to mushrooms, you can add other ingredients. For example, it can be vegetables, chicken or other meat to your taste;

- if you use frozen mushrooms, then be sure to bring them to room temperature in advance. Important: only in no case accelerate this process due to a microwave or a jet of hot water;

- before serving, the dish can be decorated with finely chopped parsley, basil leaves or a sprig of dill;

- In addition to Arborio rice, you can also use Vialone Nano or Carnaroli.