I wasn’t convinced about this one: the creaminess of a good risotto comes from the stirring, and you don’t stir in a slow cooker. Yet making a good risotto is also time-consuming: you have to stand next to the stove, stirring, adding hot stock, burning your mouth on not-quite-cooked grains of rice.
Risotto in the slow cooker doesn’t quite work, because you lose the stirring. But if you forget about risotto, and focus on a sticky rice dish, this is really nice. It’s also really like sticky rice from a Thai restaurant.
I made ours with chicken in it, but a basic risotto recipe is easily adaptable.
Serves 2 generously
- 1/2 onion
- 1 clove garlic
- 200g arborio risotto rice
- 600ml chicken stock (you could replace 100ml of this with white wine; I chose not to)
- 1 tbsp olive oil
- 1 tbsp butter
- Melt the olive oil and butter in a frying pan and saute the onion until soft.
- Add the garlic and cook for 1 minute. Add the rice and cook for another few minutes, until the rice turns translucent.
- Transfer the rice mixture to the slow cooker.
- Add the stock. Cook on Low for 2 hours.