Best Slow Cooker Mushroom Farrotto W Gremolata Recipes

WILD MUSHROOM AND SUN-DRIED TOMATO FARROTTO (FARRO RISOTTO)

Steps:

• Place the farro in a large pot of cold water and bring to a boil. Simmer for 15 to 20 minutes to par-cook the farro, and then drain and set aside.
• In a heavy-based pot, add the butter and oil. Add the mushrooms, garlic and shallots and saute until just tender, 3 to 5 minutes. Deglaze with the white wine. Add the drained farro and stir to combine. Add the chicken stock to the pot a little at a time, ensuring at each addition that the liquid has been completely absorbed by the farro. Keep stirring and adding the stock until the mixture is thick and creamy.
• Add the sun-dried tomatoes. Season with salt and pepper, and then add the Parmesan, sour cream and parsley.

SLOW COOKER RISOTTO WITH GOURMET MUSHROOMS

Steps:

• 1. In a large skillet, heat 3 tbsp. oil over medium heat. Add onion and cook until just soft but not brown about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for one minutes. Add rice, and stir and cook until it begins to turn translucent, about 2 minutes. Scrape rice and onion mixture into slow cooker. (Set skillet aside and do not wash.) Turn slow cooker to high, and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 - 2 1/2 hours.
• 2. Meanwhile, using the same skillet, heat remaining 1 tbsp. olive oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4 cup wine, and stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly before placing mushrooms in a microwave-safe bowl; cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes. Uncover the risotto, and stir in the half-and-half and salt and pepper to taste. Serve immediately, topped with the heated mushrooms and Parmesan cheese.
• 3. Note: If you have a medium to large ROUND slow cooker, cooke the rice for 2 to 21/2 hours, until tender and still moist but not soupy. If you have a large OVAL slow cooker, cook the rice for 1 3/4 to 2 hours, until tender and moist but not soupy.

SLOW-COOKER ITALIAN MUSHROOMS

Steps:

• Place mushrooms in a 6-qt. slow cooker. Mix remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 5-6 hours. Serve with a slotted spoon.

FARRO WITH MUSHROOMS

Steps:

• Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
• Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
• Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.
• Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the fresh mushrooms. Cook, stirring, until they begin to soften and sweat. Add salt to taste, the garlic and rosemary. Continue to cook, stirring often, until the mushrooms are tender, about five minutes. Add the farro and reconstituted dried mushrooms. Cook, stirring, until the grains of farro are separate and beginning to crackle, about two minutes. Stir in the wine and cook, stirring until the wine has been absorbed. Add all but about 1 cup of the stock, and bring to a simmer. Cover and simmer 50 minutes or until the farro is tender; some of the grains will be beginning to splay. Remove the lid, and stir vigorously from time to time. Taste and adjust seasoning. There should be some liquid remaining in the pot but not too much. If the farro is submerged in stock, raise the heat and cook until there is just enough to moisten the grains, like a sauce. If there is not, stir in the remaining stock. If not serving right away, cover and let stand. Just before serving, bring back to a simmer, add the Parmesan, parsley and pepper, and stir together. Remove from the heat and serve.