Risotto With Parmigiano-Reggiano In A Crock Pot - cooking recipe

Ingredients

1/4 cup basil olive oil, plus
little extra basil olive oil
2 shallots, peeled and minced
1 1/4 cups arborio rice
1/4 cup dry white wine
3 3/4 cups low sodium chicken broth
1 teaspoon salt
1/2 cup of freshly grated parmigiano-reggiano cheese, pricy but worth it (this is a must)

Preparation

Heat the basil oil in a saute pan over medium heat and saute the shallots until they have softened.
Lightly coat the insert of crock pot with some extra basil olive oil.
Add the sauted shallots and basil oil to the crockpot insert.
Add the rice and coat it with the mixture.
Stir in the wine.
Stir in the chicken broth.
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.
Have extra grated cheese to put on top of each serving.
If I was going to add shrimp, chicken, corn, salmon etc.
,I would add it after the cheese had been stirred in, allowing just enough time to warm up the item but not to overcook it.