The Gourmet Slow Cooker Volume II - Plot & Excerpts
congressman who represents the California counties of Napa, Sonoma, Lake, Del Norte, Humboldt, and Mendocino—wine country. Home to many Italian immigrants, the region inspires this red wine and sun-dried tomato risotto. The grandmotherly way to prepare it is, of course, to use a ladle rather than a measuring cup to add stock. Serves 4 3 tablespoons unsalted butter 1 tablespoon olive oil ½ yellow onion, diced 3 cloves garlic, crushed 1½ cups Arborio rice 1 cup red wine 5 to 6 cups chicken stock ¼ cup sun-dried tomatoes packed in oil, drained and minced About ½ cup grated Parmigiano-Reggiano cheese Salt and freshly ground black pepper Place a large sauté pan over medium-high heat and add the butter and olive oil. Add the onion and sauté for about 7 minutes, until translucent. Add the garlic and rice and sauté for 5 minutes, until the rice is slightly translucent. Transfer the contents of the pan to the slow cooker and add the wine, stock, and sun-dried tomatoes.
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