Slow-Cooker Red Wine and Mushroom Risotto

Now, if you linked here from Facbeook, you'll notice I did not include a picture of this in the link.  And that's because this is not the most photogenic of dinners!  Believe me, after you've been smelling this cook for hours in the slow cooker, it will look delicious when it's ready.  But I am posting a photo on the page, just so you know if it turns out 'right'. 

I'm hoping this post will actually offer me a little inspiration.  Coming back from a busy weekend away, I'm feeling a little lethargic today (Tropical Storm Debby isn't helping with a total lack of motivation).  I feel like I want to cook something...but have no idea what!  Yes, even people who love to cook have these days.  So I thought a blog post might give me some ideas!

This recipe is from Not Your Mother's Slow Cooker cookbook, and it quickly became one of our favorites!  We eat it regularly as a main dish, I made it for a little holiday gathering with some Junior League pals and it had good reviews, and I made it as a side dish with my mother-in-law and her friends who were visiting.  So it's very versatile, and very easy!  Because of the red wine, it can take on a little bit of a pink hue.

Slow-Cooker Red Wine and Mushroom Risotto

• 1/4 yellow onion, chopped
• 1 clove garlic, crushed
• 3 Tbs butter
• 1 to 1.5 cups Arborio rice
• 1-2 containers baby portobello mushrooms, quartered
• 1/2 cup full-bodied red wine
• 2 1/2 cups chicken broth (we use low-sodium organic)
• Parmesan cheese to taste
• Salt to taste

In a medium to large saute pan, melt 2 Tbs butter.  Add onion, garlic and mushrooms and cook until soft (about 2-3 minutes).  Now you could get pre-sliced mushrooms, but I recommend getting the mini ones whole, and then quartering them (or halving the smaller ones) because I think it preserves more flavor that way.  Once the onion, garlic, and mushrooms are soft, add the Arborio rice and stir for 1-2 minutes--just coating the grains.  You may add more butter at this time to make sure all the grains are coated.

I have flexible amounts of rice and mushrooms listed because if you're making as a main dish for a few people, you'll want closer to 1.5 to 2 cups of rice, and 2 containers of mushrooms.  Or if you just want leftovers.  If a side dish, or just a one-time meal for two people, stick to 1 c rice and 1 container mushrooms.  If making a larger batch, I'd add in some more wine--closer to 1 cup--just for good measure :-)

PAM your slow-cooker, and then scrape the mixture into it once all the grains are coated.  Add in the broth and wine (and optional salt if you want it), and mix thoroughly in the slow-cooker.  Then cover, and cook on HIGH for 2 hours, or until all the liquid is absorbed, but the rice is still moist.  If the rice has dried out a little too much, stir in some melted butter (another Tbs or 2).  Sprinkle with Parmesan and serve immediately.  It reheats really well too!  And when I made for a gathering, I made it ahead of time and then kept warm by moving to my serving dish and keeping on a low temperature in my oven while guests arrived.

You could also consider topping with shaved or grated Asiago--but Bobby and I both prefer Parmesan.