I have bought a slow cooker, now I need advice. :)

[~me~]

I'll share this one too since this was one of the main questions

Artichoke Risotto

3 Tblsp 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 to cooked large artichoke hearts sliced.
1/2 cup unsalted butter
6 Tblsp fresh grated parmesan plus more for garnish
Salt and Freshly ground pepper

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

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. Salt and pepper to taste just before serving.
Transfer to a warmed serving dish and garnish with cheese. Serve immeaditately

To Drink: Apparently a very big tasting red wine

AND....

Simmered Veal shanks with wine and lemon (Osso Bucco).

8 x 4cm pieces of veal shank
Flour
2 Tbls olive oil
6 cloves garlic peeled
1 cups white wine
2 cups chicken stock
rind 1/2 lemon cut into strips
4 bay leaves
1 tbls chopped thyme
2 baby fennel bulbs halved
cracked black pepper and mash potato to serve

Toss veal in flour and shake away excess flour. Heat oil in a frypan over high heat. Add veal and brown well. Place veal in slow cooker. Place onions and garlic in the frypan cook until golden and add to slow cooker.
Addd wine, stock, lemon rind, bay leaves and thyme to slow cooker and put on low a couple of hours. Add fennel and bake for a further 45mins.

This is from a Marie Claire cook book and my DH just uses the slow cooker instead of casserol dish.

[misty]

Thanks for the recipies, especially the rissotto one. i am very keen to try a rissotto or two and see how it turns out.

I am trying it out today - just a cassorole I would usually chuck in the oven. Will see how it turns out tonight.
Most of my regular oven based recepies I use whould be very easily adaptable for the slow cooker, it will just be a litttle trial and error in the interim.