Remember when I told you about making risotto in the crockpot? Well, last night I made the Tomato and Sausage Risotto recipe from Martha Stewart that I posted a couple of months ago using that method. It came out wonderful!
Skip step one. Do step two and three, except for the wine. Then add the mixture to the crockpot with the tomatoes and 3 cups of water. (I did not use the wine, but if you do, you might also need to reduce the water by the same amount.)
Cook in the crock pot for 2 hours, stirring after the first hour. It was still a little watery when the two hours was up, but the rice was tender.
Then do step 5. At this point, I left the lid off and the mixture thickened nicely, as it cooled.
This is a wonderful, creamy dish.
