Red Wine and Cherry Risotto
- 1 cup Arborio rice
- 2 tablespoons butter
- 2 cups dry, fruity red wine
- 2 cups water
- 4 ounces dried, pitted tart cherries
- ¼ cup heavy cream or half-and-half
Instructions:
Serve it warm and topped off with a scoop of vanilla ice cream or some sweetened whipped cream.
- Rinse the rice thoroughly, then place the rice, butter, wine, water, and cherries in the slow cooker insert.
- Cover and cook on high for about 2 hours, or until the rice is tender and the liquid absorbed.
- Remove the cover and stir in the cream. Serve warm.