Red Wine Risotto

From: Not Your Mother's Slow Cooker, for Two

2-1/2T unsalted butter
1/4c finely chopped onion or 2 shallots, minced
1 small clove garlic, minced
4 oz fresh mushrooms, halved or thickly sliced
1 c Arborio, Vialone nano, or Carnaroli rice
1/2 c full bodied red wine
1/4t salt
1/3 c grated Parmesan cheese

1. In a small saute pan over medium heat, melt 1-1/2 T of the butter. Add the onion, garlic, and mushrooms and cook until soft, 2 minutes. Add the rice and cook for 1 minute, stirring, to coat the grains. Scrape the mixture into the slow cooker with a heatproof rubber spatula. Add the broth, wine, and salt.
2. Cover and cook on HIGH for 2 to 2-1/2 hours, until all the liquid is absorbed but the rice is still moist. Stir in the remaining 1T of butter. Sprinkle with the cheese and serve immediately.

This smelled FANTASTIC. It was very tasty too. All that said, it was way too much to eat as a main course. The recipe indicates that it serves two, and it makes a lot. Both of us felt that after eating about half of it, that it was just too much of the same... but it would be a great side dish.

So, for my first time making risotto, this came out pretty well. But we are definitely not risotto for dinner people.