IN THE POT | SLOW COOKER CHICKEN & CHORIZO RISOTTO
I watch a lot of cooking shows (when I get a chance) and it always amazes me that people continually try to make risotto’s. It’s like the kiss of reality cooking death (that and desserts!).
I’ve never even attempted to make a risotto the “normal” way because I’ve seen so many traumatic disasters unfold on my television. So when someone on my Facebook page said they were making a slow cooker risotto I jumped straight on that!
After a few hours spent crawling over Pinterest (not all spent looking for recipes) I found a couple of risotto recipes for slow cookers that I thought I wouldn’t mind trying. This one from Frills in the Hills grabbed my attention because HUBBY loves Chorizo (and I’m all about keeping him happy, right HUBBY?).
I mixed it up a little (don’t have any red wine in the house so substituted red wine vinegar instead) and it turned out not too shabby. Word to the wise though, pay attention to the recipe on timings (started mine an hour too late so dinner was a long time in the making), turning the cooker heat down (left it on high when I added the rice) and stir it when you can.
Chicken and Chorizo Risotto – Slow Cooker Style
1 tablespoon olive oil
2kg chicken drumsticks
2 smoked chorizo sausages, sliced thinkly
2 small red onions diced finely
2 x 420g tins diced tomatoes
a pinch of dried chilli flakes
1/2 cup red wine vinegar
1 cup arborio rice
25 grams fresh Parmesan, shaved or grated
2 sprigs continental parsley to serve
1. Heat olive oil in a non-stick pan. Lightly brown the chicken in batches. When done put in slow cooker.
2. In residual oil (and yummy chicken fat) sautee onion and chorizo. When done put in slow cooker.
3. Add tomato, chilli flakes and red wine vinegar to the slow cooker and turn on to high for 4 hours. Stir every hour if possible. Let cook for 4 hours.
4. After 4 hours add the arborio rice. Stir through. Turn the slow cooker down to low. (Don’t forget to do this!) Cook for another hour, or until rice cooked to liking.
5. When cooked stir through the Parmesan and parsley.
Serve with buttered crusty bread.
Source: Frills in the Hills
