Crock Pot Risotto with Gourmet Mushrooms

Recipe Directions

4 tablespoons olive oil, divided use
1/2 cup finely chopped onion
1/2 cup dry white wine, such as Chardonnay, divided use
1 1/4 cups Arborio rice
3 3/4 cups fat-free, reduced-sodium chicken broth*
2 tablespoons butter
8 ounces mixed gourmet mushrooms, sliced*
3 tablespoons half and half
Freshly grated Parmesan cheese, optional garnish

In a large skillet, heat 3 tablespoons oil over medium heat. Add onion and cook until just soft, but not brown, about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for 1 minute. Add rice and stir and cook until it begins to turn translucent, about 2 minutes. Scrape rice and onion mixture into slow-cooker. (Set skillet aside and do not wash.) Turn slow-cooker to high and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 hours to 2 1/2 hours.

Meanwhile, using the same skillet, heat remaining 1 tablespoon oil and butter together 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 the 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 and salt and pepper to taste. Serve immediately, topped with the heated mushrooms and Parmesan, if desired.

* Cooking Notes

Serves even more as a side dish.

For testing we used two 4-ounce packages of mixed sliced gourmet mushrooms containing baby bells, shitake and oyster mushrooms. Any combination of hearty mushrooms will work.

Use vegetable broth for a vegetarian risotto.