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An Italian Tradition, Minus the Constant Attention
Risotto isn't difficult to make, but it can be tedious, as you pour small amounts of liquid into the pan, stir and wait for the rice to absorb almost all of it, and then repeat, over and over again. This effortless version from Phyllis Good's new Stock the Crock lets the slow cooker do most of that work. All you need to do is add onions, rice, garlic and broth to the pot and let them cook for 3 or 4 hours; then stir in more broth, some half-and-half and sliced mushrooms; and cook them for another hour. The final step is to stir in cheese, butter and almonds for crunchy texture that's a lovely complement to the wonderfully creamy rice.

Get the recipe: Cheesy Mushroom Risotto