Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Hello, I made a risotto in my crockpot yesterday (butternut squash - very yummy). The recipe said 2 - 2.5 hours on high. At the three hour mark I gave up and finished on the stove top. All the online recipes that I found say 2 - 2.5 hours. Does anyone have any experience with this? Did I do something wrong? I prepped the ingredients the night before, and put everything in the crockpot. I put the crock straight from the fridge and put it on high. Any insights would be appreciated. I love risotto but with three small children it's hard to find the time to stand at the stove stirring it!! Thanks, Paula Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 If your crockpot is more than 2/3 full, it doesn't cook as quickly - an advantage when you want to extend the cooking time- less of one when you don't. Opening the crock to check also adds a lot to the time. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Thanks. It's a big crockpot so was only about 1/2 full or so. I " caught " my mom lifting the lid at least once to check so that may be part of it. I'll definitely try it again (when I'm not hosting a brunch for a bunch of hungry people) to see how long it " really " takes. Paula , " einkerem " <freddyandme wrote: > > > > If your crockpot is more than 2/3 full, it doesn't cook as quickly - an advantage when you want to extend the cooking time- less of one when you don't. > > Opening the crock to check also adds a lot to the time. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Crock pot recipes usually assume that most, if not all, the ingredients are at room temperature. Since you started yours straight from the fridge, I'm sure that added quite a bit of time. ________________________________ peej2e2 johnsontew I made a risotto in my crockpot yesterday (butternut squash - very yummy). The recipe said 2 - 2.5 hours on high. At the three hour mark I gave up and finished on the stove top. All the online recipes that I found say 2 - 2.5 hours. Does anyone have any experience with this? Did I do something wrong? I prepped the ingredients the night before, and put everything in the crockpot. I put the crock straight from the fridge and put it on high. Any insights would be appreciated. I love risotto but with three small children it's hard to find the time to stand at the stove stirring it!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2010 Report Share Posted April 26, 2010 Thanks! I'm pretty new to crockpot cooking. Next time I'll try it with everything at room temperature. I'll report back with my success or lack thereof! Paula , WAC <misty1451tory wrote: > > Crock pot recipes usually assume that most, if not all, the ingredients are at room temperature. Since you started yours straight from the fridge, I'm sure that added quite a bit of time. > > > > > ________________________________ > peej2e2 johnsontew > > I made a risotto in my crockpot yesterday (butternut squash - very yummy). The recipe said 2 - 2.5 hours on high. At the three hour mark I gave up and finished on the stove top. > > All the online recipes that I found say 2 - 2.5 hours. Does anyone have any experience with this? Did I do something wrong? > > I prepped the ingredients the night before, and put everything in the crockpot. I put the crock straight from the fridge and put it on high. > > Any insights would be appreciated. I love risotto but with three small children it's hard to find the time to stand at the stove stirring it!! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2010 Report Share Posted April 27, 2010 Wow, I've never made risotto in the crockpot. If asked I would have said it's not possible. I always make mine in the pressure cooker, which is another no-stirring method. Sue , " peej2e2 " <johnsontew wrote: > > Hello, > > I made a risotto in my crockpot yesterday (butternut squash - very yummy). The recipe said 2 - 2.5 hours on high. At the three hour mark I gave up and finished on the stove top. > > All the online recipes that I found say 2 - 2.5 hours. Does anyone have any experience with this? Did I do something wrong? > > I prepped the ingredients the night before, and put everything in the crockpot. I put the crock straight from the fridge and put it on high. > > Any insights would be appreciated. I love risotto but with three small children it's hard to find the time to stand at the stove stirring it!! > > Thanks, > Paula > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2010 Report Share Posted April 27, 2010 I made it in the pressure cooker once. It wasn't the best recipe to start so I guess I never thought to do it again. I am also a pressure cooker novice. I will definitely try it in the PC again. Thanks for the reminder! , " sue_herm " <sueherm wrote: > > Wow, I've never made risotto in the crockpot. If asked I would have said it's not possible. I always make mine in the pressure cooker, which is another no-stirring method. > > Sue > > , " peej2e2 " <johnsontew@> wrote: > > > > Hello, > > > > I made a risotto in my crockpot yesterday (butternut squash - very yummy). The recipe said 2 - 2.5 hours on high. At the three hour mark I gave up and finished on the stove top. > > > > All the online recipes that I found say 2 - 2.5 hours. Does anyone have any experience with this? Did I do something wrong? > > > > I prepped the ingredients the night before, and put everything in the crockpot. I put the crock straight from the fridge and put it on high. > > > > Any insights would be appreciated. I love risotto but with three small children it's hard to find the time to stand at the stove stirring it!! > > > > Thanks, > > Paula > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 27, 2010 Report Share Posted April 27, 2010 Please sombody explain to a curious and slightly incredulous Italian: how on earth can one have the right texture in a risotto without adding the broth little by little and stirring? Irene , " peej2e2 " <johnsontew wrote: > > I made it in the pressure cooker once. It wasn't the best recipe to start > > , " sue_herm " sueherm@ wrote: > > > > Wow, I've never made risotto in the crockpot. If asked I would have said it's not possible. I always make mine in the pressure cooker, which is another no-stirring method. > > > > Sue Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2010 Report Share Posted April 28, 2010 I finished it on the stove top (but didn't add more broth). The texture was pretty good actually. Maybe it works because the broth is absorbed slowly in the crockpot. With three kids I can't stand at the stove stirring but sometimes I crave risotto! I also just went vegan so didn't add any cheese. That definitely changed the creaminess of it but I was expecting that. , " ir_mar_2001 " <ir_mar_2001 wrote: > > Please sombody explain to a curious and slightly incredulous Italian: > how on earth can one have the right texture in a risotto without adding > the broth little by little and stirring? > Irene > > > , " peej2e2 " <johnsontew@> > wrote: > > > > I made it in the pressure cooker once. It wasn't the best recipe to > start > > > > , " sue_herm " sueherm@ wrote: > > > > > > Wow, I've never made risotto in the crockpot. If asked I would have > said it's not possible. I always make mine in the pressure cooker, > which is another no-stirring method. > > > > > > Sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 28, 2010 Report Share Posted April 28, 2010 Yes, see, that's why I would have said it's impossible in a crock-pot. As for the pressure cooker, it's just *magic*. It's not appropriate for me go so off topic as to post a recipe, but I will say I really like Lorna Sass's Great Vegetarian Cooking Under Pressure for a basic cookbook. Sue , " ir_mar_2001 " <ir_mar_2001 wrote: > > Please sombody explain to a curious and slightly incredulous Italian: > how on earth can one have the right texture in a risotto without adding > the broth little by little and stirring? > Irene > > > , " peej2e2 " <johnsontew@> > wrote: > > > > I made it in the pressure cooker once. It wasn't the best recipe to > start > > > > , " sue_herm " sueherm@ wrote: > > > > > > Wow, I've never made risotto in the crockpot. If asked I would have > said it's not possible. I always make mine in the pressure cooker, > which is another no-stirring method. > > > > > > Sue > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2010 Report Share Posted April 29, 2010 Ciao Irene, My aunt, who is from the deep North of Italy, regularly does her risotto in a pressure cooker, stirring only at the " mantecatura " stage (when you add butter and grated cheese, for the non Italian speakers): it comes out perfect. Ciao, ElenaP > > > On Behalf Of ir_mar_2001 > Wednesday, April 28, 2010 7:00 AM > > Re: Question - risotto > > Please sombody explain to a curious and slightly incredulous Italian: > how on earth can one have the right texture in a risotto > without adding the broth little by little and stirring? > Irene > > > , " peej2e2 " <johnsontew > wrote: > > > > I made it in the pressure cooker once. It wasn't the best recipe to > start > > > > , " sue_herm " sueherm@ wrote: > > > > > > Wow, I've never made risotto in the crockpot. If asked I > would have > said it's not possible. I always make mine in the pressure > cooker, which is another no-stirring method. > > > > > > Sue > > > > > > --- > > Interested in rubber stamping? Contact me at > jennyos_address. I offer special discounts to all > new Stampin' Up! customers. www.stampinup.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 29, 2010 Report Share Posted April 29, 2010 I have made risotto many times in the pressure cooker - it comes out perfectly every time. http://whatimcookingnow.blogspot.com/2006/06/easy-and-quick-risotto.html Denise - ElenaP Thursday, April 29, 2010 8:10 AM RE: Re: Question - risotto Ciao Irene, My aunt, who is from the deep North of Italy, regularly does her risotto in a pressure cooker, stirring only at the " mantecatura " stage (when you add butter and grated cheese, for the non Italian speakers): it comes out perfect. Ciao, ElenaP > > > On Behalf Of ir_mar_2001 > Wednesday, April 28, 2010 7:00 AM > > Re: Question - risotto > > Please sombody explain to a curious and slightly incredulous Italian: > how on earth can one have the right texture in a risotto > without adding the broth little by little and stirring? > Irene > > > , " peej2e2 " <johnsontew > wrote: > > > > I made it in the pressure cooker once. It wasn't the best recipe to > start > > > > , " sue_herm " sueherm@ wrote: > > > > > > Wow, I've never made risotto in the crockpot. If asked I > would have > said it's not possible. I always make mine in the pressure > cooker, which is another no-stirring method. > > > > > > Sue > > > > > > --- > > Interested in rubber stamping? Contact me at > jennyos_address. I offer special discounts to all > new Stampin' Up! customers. www.stampinup.com Quote Link to comment Share on other sites More sharing options...
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