People are passionate about risotto, but most of us experience it only in restaurants because it seems too difficult and time-consuming to make at home. Alicia came across a Crock Pot method and headed to the kitchen to experiment. The result was a hit when we published the recipe in our newspaper column.

Bill Hoyt of Charlottesville, Va., who lived in Italy for three years, was just one example.

“I love risotto. I have been back to Italy often and always have risotto. I think of myself as a good cook, but never before have been successful with the traditional recipes. Your slow cooker recipe produced wonderful risotto, the equal of any I ever had in Italy, if not better if only because the ease of preparation, and its consistency from one time to the next.”

Bill says he’s notorious for tweaking recipes. “I used Campbell’s concentrated chicken broth (fiddlesticks on fat - free, low-sodium broth) and the risotto was very rich, with a deep flavor. I used lots of mushrooms, and heavy cream instead of half and half. Please don't tell my doctor!!”

Try it. You’ll like it. And be sure to tell us your tweaks!