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1. Corned Beef and Cabbage

2. Artichoke Risotto

3. Beef Biryani

Book Description

The Gourmet Slow Cooker brings an upscale approach to this new-old phenomenon, using fresh ingredients in imaginative recipes that you can create all during a day’s work. Focusing on traditional one-pot meals from various cultures, recipes such as Apricot Chicken from India, Molé Poblano from Mexico, Neopolitan Truffle Risotto from Italy, and Boston Baked Beans from the United States are delicious meals truly fit to serve guests.

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The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World

Authors: Lynn Alley

Date: October 2003

ISBN: 1580084893

Publisher: Ten Speed Press

Paperback

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Here is one of Alessandro Serni's simple yet irresistible risottos from the Four Seasons Aviara restaurant, Vivace. It is best made in the springtime with fresh artichokes. If you can find tiny ones, use them cut in half. If not, cook large artichokes, eat the leaves, remove the chokes, and slice the hearts for the risotto.

Makes 4 servings

• 3 tablespoons olive oil

• 1/2 yellow onion, finely chopped

• 3 cloves garlic, minced

• 2 cups Arborio rice

• 1 cup dry white wine

• 6 cups chicken stock

• 4 cooked small artichokes, quartered or 2 cooked large artichokes hearts, sliced

• 1/4 cup unsalted butter

• 6 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for garnish

• Salt and freshly ground black pepper

1. Heat a large saute pan over medium-high heat and add the oil. Add the onion and garlic and saute, stirring frequently, for about 10 minutes, until lightly browned. Add the rice and stir for 1 minute, or until. opaque. Add the wine and cook for about 10 minutes, until the Iiquid is reduced by two-thirds.




2. Transfer the rice mixture to the slow cooker and add the stock and artichokes. Cover and cook on high for about 2 hours, until the rice is firm but tender. Stir in the butter, cheese, and salt. and pepper to taste just before serving.




3. Transfer to a warmed serving dish and garnish with cheese. Serve immediately.

TO DRINK
Franco Fiorina's Barbaresco a very big red wine made from the Nebbiolo grape that comes from the Piedmont region.

More From This Book:

1. Corned Beef and Cabbage

2. Artichoke Risotto

3. Beef Biryani

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