Parmesan Risotto
Modified from Not Your Mother's Slow Cooker Cookbook
***Needs a Slow Cooker ***
1/4 cup olive oil
1 small onion, diced (they used shallots)
1/4 cup dry white wine (I used chicken broth)
1 1/4 cups Arborio rice (or Vialone nano or Carnaroli whatever those are)
3 3/4 cups chicken broth (so I used 4 cups)
1/2 tsp salt
3/4 cup Parmesan cheese, shredded
In small skillet, over medium heat, warm oil. Cook onions until softened (don't brown). Add wine (broth) and cook for a minute or so. Add rice and cook, stirring, for about 2 minutes (don't brown). Scrap into a slow cooker. Add broth and salt. Cover and cook on high until all the liquid is gone, but rice is still moist, 2 to 2 1/2 hours.
Stir in cheese at end (they only put some in and passed rest, I just stuck it all in).
Serves 3-4.
Check out my other slow coooker recipes as well.