Recipe name: CrockPot breakfast Risotto
Source: adapted from A Year of Crockpotting
Cookbook date: September 27
--1/4 cup butter
--3 little apples
--1 1/2 t cinnamon
--1/8 t nutmeg
--1/8 t cloves
--1/4 t kosher salt
--1 1/2 cups arborio rice
--1/3 cup brown sugar
-- 2 cups of milk
-- 2 cups of apple juice
Turn your crock to high and add the butter so it can start melting. Wash and cut up your apples while it begins to melt.
Add the rice to the butter, and stir it around to coat it nicely. If the butter isn't completely melted, don't worry. Mine wasn't either, and it didn't seem to make a difference.
Add the apples, and spices. Stir in the juice/milk.
Cover and cook on high for 3 hours.
I was SOOOO excited to try this recipe from A Year of Crockpotting. It seemed like a perfect culinary introduction to fall weather, which we seem to be having at night now. It made the house smell incredible while it was cooking, too! When it was finally done at the 3 hour mark, and I lifted the lid to check it out, I'll admit that my heart sunk a little bit. It looked so mushy! I was afraid that I'd let it go too long and that now the texture would be too gross to eat. Thankfully, I was wrong! I will say that this is not the best meal to eat if you aren't in the mood for something akin to oatmeal, though it is definitley more firm than oatmeal. But the flavor is just awesome! I swear, it felt like a meal that just hugs you, if you can imagine that. I've had limited success with my CrockPot over the years, but this recipe is definitely a winner. I'll no doubt be adding this to my yearly cookbook!