Hi fellow cooks! I'm a new poster here but I've been reading this site for a while now. You all have saved more than a few dinners for me.
Tony Bourdain posted a picture of a Skradin Risotto on Facebook today. I did some research on the recipe and found that, while the recipe itself is a closely kept secret, it is often cooked for 10 to 12 hours. I'm interested in the process behind that. Would you just cook the rice at a bare simmer? Even then it seems as though it would be done in less than 12 hours. I looked for a slow cooked risotto recipe, but for the most part I got slow cooker recipes, and since my slow cooker doesn't know the meaning of "low heat" I don't think that would work. So I'm wondering if anyone has tried a very slow cooked risotto. I'm thawing my bone bag now, along with some chicken backs and feet, and once I have a potful of homemade stock I'd love to try this out. Any thoughts on this would be greatly appreciated!