Slow Cooker Risotto with Gourmet Mushrooms

In a large skillet, heat 3 tbsp. oil over medium heat. Add onion and cook until just soft but not brown about 3 minutes. Add 1/4 cup wine and cook, stirring constantly, for one minutes. Add rice, and stir and cook until it begins to turn translucent, about 2 minutes. Scrape rice and onion mixture into slow cooker. (Set skillet aside and do not wash.) Turn slow cooker to high, and add broth. Cover and cook on high until tender and moist but not soupy, about 1 3/4 - 2 1/2 hours.

Meanwhile, using the same skillet, heat remaining 1 tbsp. olive oil and butter together over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid, about 4 minutes. Add remaining 1/4 cup wine, and stir and cook another minute or two to allow some of the wine to evaporate. Remove from the heat and allow to cool slightly before placing mushrooms in a microwave-safe bowl; cover and refrigerate. Just before rice is done, remove mushrooms from refrigerator and microwave, uncovered on high, until heated through, about 2 minutes. Uncover the risotto, and stir in the half-and-half and salt and pepper to taste. Serve immediately, topped with the heated mushrooms and Parmesan cheese.

Note: If you have a medium to large ROUND slow cooker, cooke the rice for 2 to 21/2 hours, until tender and still moist but not soupy. If you have a large OVAL slow cooker, cook the rice for 1 3/4 to 2 hours, until tender and moist but not soupy.