Risotto with mushrooms in a slow cooker

Ingredients:

• 450 g mixed wild mushrooms, thinly sliced
• 3 cloves garlic, finely grated
• 3 medium leeks, white and light green parts only, halved lengthwise and thinly sliced
• 3 fresh sprigs of thyme
• 10 tablespoons unsalted butter, room temperature
• 1.5 tbsp. Arborio rice
• 1 cup dry white wine
• 5 cups lightly salted chicken broth
• 0.5 cup grated Parmesan + extra for serving

Preparation:

1. Place the mushrooms, garlic, leeks, thyme, 6 tablespoons butter, 2 1/2 teaspoons salt, and 1/4 teaspoon black pepper in a 6-quart slow cooker. Set the cooker to high heat (see Note) and cook, stirring occasionally, until the vegetables have reduced and are beginning to brown, 15 to 20 minutes. Add the rice and cook, stirring occasionally, until the rice is opaque but not browned, about 5 minutes.
2. Add the wine and scrape up any browned bits from the bottom with a wooden spoon. Continue cooking, stirring frequently, until most of the wine is absorbed, 2-3 minutes. Add the broth and stir. Following the manufacturer's instructions, close the lid and prepare the multicooker. Set the pressure cooker to low pressure for 15 minutes.
3. Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
4. Stir the rice mixture, scraping the bottom to prevent sticking. Set the slow cooker to high heat and cook, stirring frequently, until the risotto comes to a boil and thickens slightly, 2-3 minutes.
5. Turn off the heat, add the Parmesan and the remaining 4 tablespoons of butter, and stir. Serve the risotto sprinkled with more Parmesan.
   
   Note
   
   Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.