Hi! Glad you decided to read this post, despite the name. Most risottos require you to stand there and feed the broth, a little at a time, until all of it is completely added and absorbed. This
Until now. I was going to add cheater or lazy to the title because, unlike a normal risotto, most of the broth is added at once. Due to the long cooking time, the arborio rice magically swells and become creamy yet retaining the tiniest of bite that risotto is famous for.
I used wild mushrooms because a package of pre-sliced almost literally fell into my cart while I was slaloming through the crowded veggie section of the market. The mushrooms were so fresh and cute that I decided to take them home and figure out what to do with them later. White button mushrooms can be substituted. They won't be quite as pretty, but they are much cheaper.
White wine gives additional flavor, and it is 5 o'clock somewhere, but more broth can be substituted. Don't substitute regular long-grain rice for the Arborio, however. Regular rice will become very mushy, and not in a good way.
Slow Cooker Parmesan-Mushroom Risotto
Yield: 8 servings
1 teaspoon olive oil
1/2 cup finely diced onion
2 garlic cloves, minced
8 ounces sliced mushrooms, any variety
2 cups vegetable or vegetarian chicken broth
2 cups Arborio rice
2 cups water
1/2 cup white wine
1 teaspoon kosher salt
1/4 cup grated Parmesan cheese, plus another 1/4 cup for garnish
1 tablespoon butter, softened
2 tablespoons minced parsley leaves (for garnish)
Heat the oil in a nonstick pan. Sauté the onion, garlic, and mushrooms until soft, about 4–5 minutes.
Stir in the 1/2 cup broth and the rice and cook until the liquid is fully absorbed, about 5 minutes.
Transfer the rice mixture into a 4-quart slow cooker. Submerge the mixture with the water, wine, salt and remaining broth.
Cover and cook on high for 1½ - 2 hours or until all the liquid has been absorbed. Stir in parmesan cheese and butter.
Sprinkle with parsley and/or additional Parmesan cheese, if desired, before serving.