I was raving to Andrew the other day about my favorite crockpot recipe: mushroom risotto. It's a huge favorite in my household, and Sean and I enjoy it about once a month. (We'd have it even more often, were it not so rich and caloric!) He said, "Why don't you post it on the family cooking blog?"
This is adapted from a recipe I found on a site called A Year of Slow Cooking.
I've never made "real" (stovetop) risotto, because it seems so labor-intensive - all that stirring. Not so with this risotto. The crockpot does all the work for you. Just toss everything in, cook on high for about 2 and a half hours, stir in the cheese, and try not to eat it all in one sitting.
--1 1/4 cup uncooked Arborio rice
--1/4 cup olive oil
--4 cups chicken or vegetable broth
--1 tsp onion powder
--5 cloves chopped garlic
--1 tsp kosher salt
--1/4 t black pepper
--1 package sliced, pre-washed mushrooms (cremini or baby bella, nothing too rubbery)*
--2/3 cup shredded parmesan cheese (to add at the very end)
Toss the rice and olive oil together in the crockpot. Mix in everything else except the cheese (mushrooms last).
Set crockpot on high for about 2 and a half hours. (Cooking time may vary but I find 2.5 is just about right.)
Come back when time's up, take the lid off your crockpot and stir in the cheese. Leave it uncovered on the "warm" setting for 15 minutes, stirring occasionally, to evaporate any excess liquid.
Enjoy. Fight over who gets to lick the spoon.
(You can make this recipe without mushrooms, but they really add a wonderful earthiness to the dish that I really love. Also, you can substitute 1/2 cup of the broth for white wine; our house is alcohol-free so I just make it with all broth. Regarding the type of mushroom, you can experiment, but you'll want to stay away from tougher mushrooms like chanterelles.)