1/2 c. olive oil, plus a little extra
2 shallots, minced
1 1/4 c. arborio rice
½ c. dry white wine
3 3/4 cups low sodium chicken broth
1 tsp. salt
1 tsp. dried thyme
1/2 cup grated Parmesan cheese
3 tbs. heavy cream
8 oz. sliced mushrooms (I like to experiment with mushrooms)
(You can add any meat you like such as Chicken, Shrimp or Lobster for a different flavor)
Heat the oil in a pan and over medium heat the shallots until they are translucent.
Add the rice and coat with shallot/oil mixture cook until rice gets brownish
Coat the inside of the slow cooker with olive oil.
Add the shallot/rice mixture and oil to the slow cooker.
Cook the mushrooms in sauteé pan with 1tbsp. of olive oil and 1/4 c. of white wine.
Add ¼ c. of wine and chicken broth and the sautéed mushrooms to the crockpot
Add the salt and thyme and stir ingredients together.
Place cooker on slow cooker and cook on high for 2 hours or until liquid is absorbed into rice.
Stir cream and cheese into slow cooker and stir.
Top with some shaved parmesan
Let the mixture heat for another 5 minutes.