BRUNCH WEEK: SLOW COOKER BREAKFAST RISOTTO

Brunch -- that magical meal that combines breakfast and lunch -- is one of the best excuses to sit around and lazily enjoy a weekend morning. This week, we'll share new recipes for your next brunch gathering. This one comes from the new cookbook "Make it Fast, Cook it Slow," by Stephanie O' Dea.

INGREDIENTS

4 tablespoons (1/2 stick) butter

3 little apples, green or red, unpeeled

1 1/2 cups Arborio rice

1 1/2 teaspoons ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon kosher salt

1/3 cup brown sugar, firmly packed

1 cup apple juice

3 cups milk (2 percent or lower in fat)

Dried cranberries or raisins, optional garnish

DIRECTIONS

Use a 4-quart slow cooker. Turn your cooker to high and add the butter so it can begin melting. Wash and cut up unpeeled apples. Set aside. Add the rice to the butter and stir it around to coat it nicely. If the butter isn't completely melted, don't worry.

Add the apples, spices and salt. Stir in the juice and milk. Cover and cook on high for 3 to 5 hours or on low for 6 hours or so.