Ingredients
6
slices bacon, chopped
8
oz sliced mushrooms
1/2
cup finely chopped shallots
1 1/2
cups uncooked Arborio rice
1/2
teaspoon salt
1/4 cup dry white wine
3
cups Progresso™ chicken broth (from 32-oz carton)
1/2
cup heavy whipping cream
1/2
cup grated Parmesan cheese
Preparation
Spray 4-quart slow cooker with cooking spray.
Heat 12-inch skillet over medium heat. Add bacon and cook 10 to 13 minutes, stirring frequently, until bacon is crisp. Using slotted spoon, transfer bacon to slow cooker.
Add mushrooms to drippings in skillet. Increase heat to medium-high; cook 4 to 6 minutes, stirring occasionally, until lightly browned. Add shallots to skillet and cook 2 to 4 minutes, stirring frequently, until shallots are softened and mushrooms are browned. Add rice and salt and cook about 2 minutes, stirring frequently, until rice becomes opaque. Add wine; cook and stir until most of the liquid is absorbed. Transfer to slow cooker.
Add broth to slow cooker; stir. Cover and cook on High heat setting 30 minutes. Stir; cook 40 to 60 minutes longer or until rice is just tender but not mushy, and liquid is absorbed.
Heat whipping cream in 1-quart saucepan over medium heat until warm. Stir cream and Parmesan cheese into rice mixture. Serve immediately.
