Risotto in a slow cooker. How to cook risotto in a slow cooker. Risotto recipes in a slow cooker

This dish of Italian cuisine has long been loved by many housewives. Preparing risotto in a slow cooker is as simple as on the stove. It will even turn out much easier, faster and tastier. Want to check it? Then we offer to cook risotto with us in a slow cooker according to these recipes.

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Risotto in a slow cooker. Classic recipe

Italian housewives have several secrets of cooking this dish. In the process of preparation and we will share these secrets with you. The first and most important - attention to the main ingredient - rice. Suitable varieties - “Arboro”, the option of buying “Vialon” or “carnaroli” is possible. It is important that the rice is starchy, then the dish will turn out to be the desired consistency.

Products for this dish:

rice - 400 g;
olive oil - 2 tbsp.;
broth - 1 l;
garlic - 2 cloves;
onions - 1 pc.;
white dry wine - 2 glasses;
butter - 70 g;
celery root - half;
cheese "Parmesan" - 100 g.

Preparation of risotto in a slow cooker:

Rice must be frying. To do this, a container with thick walls is released, you can fry the rice in a pan or in a slow cooker. The roast will allow you to open the upper pores of the grains in order to absorb as much liquid as possible.
Regarding the variety of rice, it was said above, the rice is undesirable to boil. Let it be a little undercooked so that it can be said like this: “al dente” or try “on a tooth”. Such rice will be dense, not sticky.
Look carefully at the rice that you are going to cook, literally consider each grain. The rice should be whole, not damaged, then it will be cooked evenly and will not be sticky lumps. And it is very important - rice in no case is washed after cooking!
Now we proceed to the step -by -step preparation of risotto in a slow cooker: we need to put the oil (both types) in the multicooker bowl, add garlic with celery and onions (grind all the components). Fry in “Frying” mode, constantly stirring until the products become softer. You must not allow overcoming onions and celery. As soon as they saw that the bow begins to grasp, you need to spill rice, mix.
Fry the rice without moving away from the slow cooker, constantly stirring the contents (the "Frying" program). We cook until the rice becomes transparent.
Now you need to pour the wine, mix again and continue cooking until the liquid is completely absorbed.
Do not forget to constantly stir the rice with vegetables to prepare evenly. If you see that heating the multicooker is intense, you can switch the device into the “stewing” mode, only you should not close the lid.
Next, the next step is to pour the broth (hot!) 1.5 cups, add salt to taste.
Now we will switch the device to the “Extinguishing” mode, we prepare again until the rice takes the entire liquid. Follow the process to immediately add a spoonful of warm broth. Rice needs to move and taste from time to time.
This rule is mandatory: we tried it, we understand that the rice is still hard, add a spoonful of broth again, mix, cook until the liquid evaporates, try again. Perhaps you need to add a little salt. By the way, the dish is not suppressed to the ideal, because at the end of the risotto cooking in the slow cooker you need to add solid cheese, which will add taste to this dish. Therefore, it is important not to overcome, adhere to the middle ground.
If you cook, try, do the broth, the rice remains solid, and the broth is over, then add water. Just take hot and always boiled.
When the rice reaches the stage of readiness, you need to turn off the device, add a grated cheese, mix. You can leave risotto in a slow cooker for a couple of minutes under a closed lid. During this time, you need to have time to warm up the plates and set the table.

Pour risotto quickly on plates, invite everyone to the table. Risotto in a slow cooker is a very tasty dish, you will like this delicate, creamy taste. Enjoy your meal!

How to cook risotto in a slow cooker. Secrets of professionals

To prepare a real Italian dish, it is necessary to study these recommendations:

the choice of oil - vegetable is not only olive, but also sunflower oil, pumpkin or rapeseed. But only you must add half of butter. If you want to cook risotto in multicooker only in butter, you need to ensure that it does not overheat and darken;
onions for this dish are required, it gives juiciness, special taste. The onion is fried first, then rice is added. Some cooks act on the contrary: fry rice, then onions. It all depends on the rice variety;
filling or filler: for classic risotto in a slow cooker, only hard cheese will be needed, but you can also cook this dish with the addition of vegetables, seafood, meat and even fish. Then the duration of cooking increases, especially for meat. With seafood, everything is easier - shrimp or crab meat are added literally a couple of minutes before the completion of risotto cooking in a slow cooker;
wine - you want to believe it, you want not, but without this ingredient it will not work out. Therefore, you will have to highlight a couple of cups of white dry wine to cook risotto in a slow cooker according to all the rules;
brouss - you already know that you will have to be present and literally help the slow cooker cook this dish. Important: if you prepare risotto in a slow cooker, then you need to put a saucepan on a slow fire on the stove. In the classic recipe for cooking Italian dishes of broth, beef is used. If desired, you can cook risotto in a slow cooker on vegetable broth, chicken, pig and even fish.

Risotto in a slow cooker with vegetables

A lean, light and tasty dish will help cook a slow cooker. Let's cook risotto together in a slow cooker with the addition of vegetables.

Preparation of products:

rice - 2 cups;
water or vegetable broth - 3 glasses;
fresh or frozen vegetables: beans, zucchini, sweet pepper, peas;
carrots and onions - 1 pc.;
fresh tomato - 1 pc.;
spices, salt - to taste;
vegetable oil - 2 tbsp.

Preparation by steps:

Pour oil into the bowl. We take what at home: sunflower, olives or pumpkin, can be rape.
We activate the device, click on "frying". The oil should warm up a couple of minutes.
You can immediately pour dry spices into the oil, then a crushed onion, and after a couple of minutes - carrots (on a fine grater).
After a few more minutes, when the vegetables are fried, we open a bag of frozen vegetables, pour into the bowl of the device. Mix, prepare under the lowered lid for 10 minutes (the “Extinguishing” program).
In the process of cooking vegetables, you need to mix the vegetables several times, for uniform cooking.
Rick rice well, fried separately in a pan or pour out immediately without frying to vegetables.
Cut fresh tomato with slices, also attach to other products. Stir, to lay out the rice almost “on dry” for 5 minutes with vegetables, then hot vegetable broth or boiled boiled water is added.
The device must be switched, set the “rice” program (if any) or “cereals”. Cook until rice is ready. It is important not to miss the time so that the rice does not boil.
At the end of cooking, you need to try risotto in a slow cooker for salt, you may want to enrich this dish, sprinkle with a mixture of dry spices with salt.
They serve risotto hot as an independent dish, as well as a classic feed option: with a salad of fresh vegetables, a piece of boiled fish.

Risotto in a slow cooker with mushrooms

Want to cook a delicious, hearty dish of Italian cuisine? Then quickly prepare all the ingredients and you can please your home with your culinary abilities.

The following will need:

the rice of the variety "carnaroli" or "Arboro" - 2 glasses;
chicken broth - 1 cup (can be replaced with a cube);
mushrooms "Champignons" - 200 g;
white dry wine - 1 cup;
cream - 100 g;
vegetable oil - 2 tbsp.;
onions - 1 pc.;
solid cheese - 100 g.

Preparation:

We clean the onion, cut it finely, fry in oil until color changes (the "Frying" program).
We clean the garlic, but do not grind, but simply press it with a knife, put it into the bowl of the device. Fry time - 1 minute.
Fresh mushrooms need to be cleaned, washed, cut. Frozen or dried mushrooms need to be soaked in water, drained, cut if necessary. Fry along with onions.
Rice to sort and rinse, pour into a slow cooker to vegetables, mix. Add wine, continue cooking risotto in a slow cooker until the liquid is completely evaporated.
As soon as they saw that the rice is becoming dry, it is necessary to pour cream, mix. Next add hot broth, also mix. You can immediately put spices and salt.
Now you can relax a bit, because you no longer need to stir the dish so often. It is enough to switch the device to the “stew” mode, and set the timer for 15 minutes.
After 10 minutes, add grated cheese (half a portion), mix. If you want, you can enrich the dish with crushed fresh herbs.
After the signal, leave the risotto in a slow cooker under a closed lid for 5 minutes.
We lay out a hot dish on plates, with a grated cheese, invite everyone to the table. Enjoy your meal!

Risotto in the multicooker "In Russian"

You can cook this popular Italian dish with different products. It can be meat, fish and other seafood, as well as vegetables or just cheese with cream. But rice always remains unchanged ingredient. It is he who is given the main mission to make this dish unusually tender and tasty. Therefore, the choice of rice must be approached as responsibly as possible. A suitable variety of rice for cooking this dish is Arborio, but you can take even the most ordinary rice that is sold in any grocery store. The main thing is not to be afraid of experiments and then everything will work out.

We cook from these products:

rice - 2 cups;
water or broth - 4 glasses;
onion, carrot - 1 pc.;
tomato fresh or tomato sauce - 1 pc. or 1 tbsp.;
salt, spices - to taste;
olive oil - 2 tbsp.;
sour cream - half a glass;
flour - 2 tbsp.;
sour cream - 150 ml.

How to cook:

Washed and clean vegetables, cut it like this: on the onion is fine, you can do a grater or small straw, tomatoes-free from the skin and cut into the same cubes.
First we make a delicious gravy of vegetables. You need to fry onion, carrots, and then add a tomato in preheated oil. The program "Baking" or "Frying", time for 15 minutes.
In the meantime, while the vegetables are prepared, you need to make sauce from dry components: mix flour with salt and spices, add a little water and sour cream. First dry components, then liquids.
The sauce should be poured to vegetables, mix, switch the slow cooker to the “Extinguishing” mode, set the time for 20 minutes. Or you can extend the "frying" for another 20 minutes.
Rice - sort out, rinse in hot water, throw it on a colander so that the glass is excess fluid.
The gravy is ready, most of them need to be transferred into clean dishes, and in the smaller part remaining in the slow cooker, add rice - pour the broth or hot water there, set the risotto preparation mode in the slow cooker - “pilaf”.

As soon as you hear the signal, you can try the readiness of rice. If it suits, then set on the table - and let the dish still remain under a closed lid. Time for "rest"-5-7 minutes, then pour risotto into plates, decorate with a twig of greenery. You can serve with grated hard cheese. A pleasant tasting of a new dish!