Modified from Not Your Mother's Slow Cooker Cookbook
***Needs a Slow Cooker 1/4 cup olive oil 1 small onion, diced (they used
shallots) 1/4 cup dry white wine (I used
chicken broth) 1 1/4 cups Arborio rice (or Vialone
nano or Carnaroli whatever those are) 3 3/4 cups chicken broth (so I used 4
cups) 1/2 tsp salt 3/4 cup Parmesan cheese, shredded
In small skillet, over medium heat, warm oil. Cook onions until softened (don't brown). Add wine (broth) and cook for a minute or so. Add rice and cook, stirring, for about 2 minutes (don't brown). Scrap into a slow cooker. Add broth and salt. Cover and cook on high until all the liquid is gone, but rice is still moist, 2 to 2 1/2 hours.
Stir in cheese at end (they only put some in and passed rest, I just stuck it all in).
Serves 3-4.