Recipe adapted from “Not Your Mother’s Slow Cooker’’ by Beth Hensperger and Julie Kaufmann, Harvard Common Press, 2005.
1/4 cup olive oil
2 medium-sized minced shallots
1/4 cup dry white wine
1 1/4 cups Arborio rice
3 3/4 cups chicken broth
1/2 teaspoon salt
3/4 cup Parmigiano-Reggiano cheese
1. In a small skillet over medium heat, warm the oil. Cook the shallots until softened, 3 to 4 minutes; do not brown. Add the wine and cook, stirring, for a minute or so. Add the rice and cook, stirring until it turns from translucent to opaque (do not brown), about 2 minutes. Scrape with a heat-proof rubber spatula into the slow cooker. Add the broth and salt. Cover and cook on HIGH until all the liquid is absorbed, but the rice is still moist, 2 to 21/2 hours. The risotto should be only a bit liquidy, and the rice should be al dente, tender with just a touch of firmness.
2. Stir in 1/2 cup of cheese and pass the remainder for sprinkling. Serve immediately, spooned into bowls. Risotto will keep on the KEEP WARM setting for an hour or so.