Ingredients:

  • 2 tbsp unsalted butter
  • 1 lb mixed mushrooms (Cremini, Shiitake, and Oyster), sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh thyme leaves
  • 1 ½ cups Arborio rice
  • 5 cups warm vegetable broth
  • ½ cup dry white wine
  • 1 bay leaf
  • 2 tbsp unsalted butter, cold
  • ½ cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook without stirring for 3-4 minutes to achieve a deep, mahogany-colored sear.
  2. Stir in the diced onion and cook until translucent, approximately 5 minutes.
  3. Add the minced garlic and thyme, sautéing for another 60 seconds until fragrant. Remove the skillet from heat.
  4. Transfer the sautéed mushroom mixture into the slow cooker. Stir in the Arborio rice, ensuring the grains are coated in the butter.
  5. Pour in the warm vegetable broth and white wine, then add the bay leaf. Stir once to distribute the ingredients.
  6. Cover and cook on LOW for 3 to 3.5 hours. Avoid opening the lid frequently to maintain the steam necessary for cooking the rice.
  7. Discard the bay leaf and turn off the slow cooker.
  8. Stir in the cold butter, freshly grated Parmesan cheese, chopped parsley, and lemon juice until the risotto is glossy and creamy.