Mushroom Risotto

1/4 c. olive oil, plus a little extra
2 shallots, minced
1¼ c. arborio rice
½ c. dry white wine
3¾ cups low sodium chicken broth
1 tsp. salt
1 tsp. dried thyme
½ c. grated parmigiano-reggiano cheese
3 tbs. heavy cream
8 oz. sliced mushrooms

Heat the oil in a saute pan and over medium heat saute the shallots until they are translucent.Coat the inside of the slow cooker with olive oil.
Add the sauted shallots and oil to the slow cooker.Add the rice and coat with shallot/oil mixture.Add ¼ c. of wine and chicken broth.Add the salt and thyme and stir ingredients together.
Place cooker on slow cooker and cook on high for 2 hours or until liquid is absorbed into rice. Then minutes before the rice is done, sauté mushrooms in sauté pan with 1tbsp. of olive oil and ¼ c. of white wine.
Stir cream and cheese into slow cooker and stir. Let the mixture heat for another 5 minutes.Serve with mushrooms on top.

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