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The foundation of any delicious risotto starts with well-prepared aromatics. For this creamy mushroom risotto, begin by finely chopping one medium onion and mincing two cloves of garlic. The key to maximizing flavor lies in the sautéing process: heat a tablespoon of olive oil and a tablespoon of unsalted butter in a large skillet over medium heat. Once the butter is melted and begins to froth, add the chopped onion. Sauté for about 5-7 minutes until the onion becomes translucent and soft. This step is crucial as it releases the natural sugars in the onion, forming a sweet base for your risotto.

Slow Cooker Creamy Mushroom Rice

Discover the comforting delight of creamy mushroom risotto, a staple of Italian cuisine that offers a luxurious texture and rich flavor. This version simplifies the traditional method by using a slow cooker, allowing the ingredients to meld beautifully without constant stirring. With Arborio rice, savory mushrooms, and the richness of Parmesan cheese, this dish is perfect for any occasion. Explore the versatility of risotto and enjoy a heartwarming culinary experience in your own home.
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Ingredients
  

2 cups Arborio rice

4 cups vegetable broth

1 cup heavy cream

1 medium onion, finely chopped

4 cloves garlic, minced

16 oz (450g) mushrooms, sliced (a mix of cremini and button mushrooms works nicely)

1 cup grated Parmesan cheese

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley or chives for garnish

Instructions
 

Prep the Aromatics: In a skillet over medium heat, add olive oil. Sauté the chopped onion for about 5 minutes until translucent. Add the minced garlic and cook for an additional minute, stirring continuously to avoid burning.

    Mushroom Magic: Next, add the sliced mushrooms to the skillet. Sauté until they release their moisture and turn golden, about 8-10 minutes. Season with salt, pepper, thyme, and oregano. Stir well, then remove from heat.

      Combine Ingredients: In the slow cooker, combine the Arborio rice, sautéed mushroom mixture, vegetable broth, and heavy cream. Stir until all the rice is evenly coated and submerged in the liquid.

        Slow Cook: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the rice is tender and creamy. Stir occasionally to prevent sticking and ensure even cooking.

          Final Touches: Once the rice is cooked, mix in the grated Parmesan cheese until melted and creamy. Taste and adjust seasoning with more salt and pepper if necessary.

            Serve: Spoon the creamy mushroom rice into serving bowls. Garnish with freshly chopped parsley or chives as desired.

              Enjoy: Serve hot, and savor the rich, comforting flavors of this creamy mushroom rice dish!

                Prep Time: 15 minutes | Total Time: 5 hours (cooking on low) | Servings: 6