Five Cheese and Mushroom Slow Cooker Risotto

Start to finish: 2 hours
Impresses: 8

Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
1 shallot, finely chopped
8 ounces baby portobello mushrooms, cleaned and thinly sliced
½ teaspoon ground pepper
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1¾ cups Arborio rice
3 cups reduced-sodium chicken broth
1 cup white wine 
1 10-ounce can cream of mushroom soup
¼ cup grated Parmesan cheese 
¼ cup grated Asiago cheese 
¼ cup grated fontina cheese
¼ cup grated Romano
¼ cup shredded Gouda
¼ cup Italian parsley, chopped

Method
Heat a Dutch oven or a slow cooker with a saute setting over medium heat. Add butter and olive oil until butter is melted. Add shallot and saute until slightly translucent, about 3 minutes. Add sliced mushrooms, and cook until softened and all moisture is cooked out, about 10 minutes. Season with pepper and thyme and toss to coat.

Add Arborio rice and toss to coat. Cook about 2 minutes. If sauteing in a Dutch oven, transfer rice mixture to a slow cooker. Add chicken broth, wine and cream of mushroom soup. Stir to combine and cover.

Cook on high for 1 hour 30 minutes, or until almost all moisture has absorbed. Stir in Parmesan cheese, Asiago cheese, fontina cheese, Romano and Gouda until melted. Stir in parsley and serve immediately.