Slow-Cooker Risotto

Directions

1. 1
   Heat the basil oil in a sautee pan over medium heat and sautee the shallots until they have softened.
2. 2
   Lightly coat the insert of crock pot with some extra basil olive oil. Add the sauteed shallots and basil oil to the slow cooker insert.
3. 3
   Add the rice and coat it with the mixture.
4. 4
   Stir in the wine and chicken broth.
5. 5
   Add the salt. Cover and cook on high for about 2 hours or until all the liquid is absorbed. Just before serving, stir in the cheese.
6. 6
   Have extra grated cheese to put on top of each serving. If I was going to add shrimp, chicken,.
7. 7
   corn, salmon, etc., I would add it after the cheese had been stirred in, allowing just enough time.
8. 8
   to warm up the item but not to overcook it.