{"product_id":"martha-stewarts-slow-cooker-isbn-9780307954688","title":"Martha Stewart's Slow Cooker","description":"\u003cp\u003e\u003cb\u003eCook it slow, cook it smart\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eLeave it to the experts at Martha Stewart to figure out the best ways to use this favorite appliance. The 110 recipes in this book make the most of the slow cooker’s assets (low heat, hands-off cooking), while also uncovering its hidden potential. Readers will find that they can not only braise cuts of meat until meltingly tender and let soups and stews simmer away untended, but also gently poach fish, cook up creamy scalloped potatoes, and bake a perfect cheesecake. This book has everything home cooks need to maximize flavor \u003ci\u003eand\u003c\/i\u003e make life a whole lot easier.\u003c\/p\u003eMARTHA STEWART is America’s most trusted lifestyle expert and teacher and the author of more than 80 books on cooking, entertaining, crafts, homekeeping, gardens, weddings, and decorating.\u003cb\u003eBarley Risotto with Fresh Mushrooms\u003c\/b\u003e\u003cbr\u003e \u003cb\u003eSERVES 8\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e You can find recipes for slow-cooker risotto made with traditional Arboriorice, but we prefer the texture of barley here. It holds up beautifully and doesn’t get gummy. Earthy mushrooms flavor the dish the whole way through, while two cheeses and fresh chives round things out at the end.\u003cbr\u003e 7 cups vegetable broth, store-bought or homemade, or water.\u003cbr\u003e\u003cbr\u003e 2 tablespoons extra-virgin olive oil \u003cbr\u003e 2 tablespoons unsalted butter \u003cbr\u003e 12 ounces fresh mushrooms, such as cremini, shiitake, or oyster, trimmed and sliced \u003cbr\u003e 2 shallots, finely chopped \u003cbr\u003e 1 garlic clove, minced \u003cbr\u003e Coarse salt and freshly ground pepper \u003cbr\u003e 1 tablespoon fresh thyme leaves \u003cbr\u003e 2 cups pearl barley \u003cbr\u003e 2 ounces fresh goat cheese (about ½ cup), crumbled \u003cbr\u003e ½ cup grated Parmigiano-Reggiano (2 ounces), plus more, shaved, for serving \u003cbr\u003e Snipped fresh chives, for garnish\u003cbr\u003e\u003cbr\u003e Preheat a 5-to 6-quart slow cooker. Heat 6 cups broth in a saucepan over low.\u003cbr\u003e\u003cbr\u003e Meanwhile, heat 1 tablespoon oil and 1 table­spoon butter in a large skillet over medium. Add half the mushrooms and sauté until tender, about 4 minutes; transfer to a bowl. Add remaining tablespoon oil and tablespoon butter, and sauté remaining mushrooms until tender, 4 minutes. Return reserved mushrooms to pan. Add shal­lots, garlic, 2 teaspoons salt, ¼ teaspoon pepper, and thyme; sauté for 2 minutes. Add barley, stir­ring to coat well. Increase heat to medium-high, add remaining cup broth, and cook, stirring to combine, until completely absorbed, about 4 minutes.\u003cbr\u003e\u003cbr\u003e Transfer barley mixture to the slow cooker. Pour in broth and stir to combine. Cover and cook on high until barley is tender but still firm, 2 to 3 hours (or on low for 5 to 6 hours).\u003cbr\u003e Before serving, stir in both cheeses with a fork until melted. Season with salt and pepper. Serve topped with shaved cheese and chives.","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46305235271909,"sku":"NP9780307954688","price":26.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780307954688.jpg?v=1767732294","url":"https:\/\/k12savings.com\/es\/products\/martha-stewarts-slow-cooker-isbn-9780307954688","provider":"K12savings","version":"1.0","type":"link"}