- 4 T. olive oil
- 1/2 c. onion, finely chopped
- 1/2 c. white dry wine, such as chardonnay, divided
- 1 1/4 c. rice, arborio
- 3 3/4 c. chicken broth, fat-free reduced sodium (vegetarian's use vegetable broth)
- 2 tsp. butter
- 8 oz. mushrooms, mixed gourmet, sliced **
- 3 T. half and half or almond milk
- salt and pepper to taste
- freshly grated parmesan cheese
- ** gourmet mushrooms: such as baby bellas, shiitake and oyster
I fell in love with risotto the first time I had it, and when I made this recipe for Slow Cooker Risotto with Mushrooms, I knew I would love it!
- In a large skillet, heat on medium heat 3 T. of oil.
- Until soft but not brown cook the onions, about 3 minutes.
- For one minute, add 1/4 cup wine and cook, stirring constantly.
- Add rice, cook and stir until the rice begins to turn translucent, about 2 minutes.
- Scrape rice and onion mixture into crock pot. (Set skillet aside and do not wash.)
- Turn crock pot to high, and add broth.
- Cover. Cook on High for 1 3/4 hours to 2 1/2 hours, until tender and moist but not soupy.
- Meanwhile, using the same skillet, heat remaining 1 T. olive oil and butter over medium heat.
- Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes.
- Add remaining 1/4 cup wine, and stir and cook another minute or two to allow some of the wine to evaporate.
- Remove from the heat and allow to cool slightly before placing mushrooms in a microwave-safe bowl; cover and refrigerate.
- Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on High, until heated through, about 2 minutes.
- Uncover the risotto, and stir in the half-and-half (I have used almond milk as well) and salt and pepper to taste.
Serve immediately, topped with the heated mushrooms and Parmesan cheese.