Risotto with Parmesan

Risotto with Parmesan

1/4 cup olive oil
2 shallots, peeled and minced
1-1/4 cup arborio rice
1/4 cup dry white wine
3-3/4 cups low-sodium chicken broth
1 tsp. salt
1/2 or 2/3 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Heat the oil in a small sauté pan over medium heat, and sauté the shallots until they have softened. Scrape them into the insert (or bowl) of the slow cooker. If your microwave oven is large enough to hold the slow-cooker insert, place the oil and shallots in the insert, cover with the lid or a flat plate, place in the microwave and cook on high for four to five minutes.

Return the insert to the slow cooker and toss in the rice to coat it with oil. Stir in wine, broth and salt. Cover and cook on high for about two hours or until all liquid is absorbed. Just before serving, stir in the cheese. Makes four generous servings.

Variations: Add a teaspoon of the dried herb of your choice, along with the rice.