• 1. Preheat SC to ‘sauté’ setting and pour in 1 tbsp olive oil.
• 2. Add bacon and cook for several minutes, stirring frequently until crispy and golden.
• 3. Add onions, shallots and garlic and sauté for 2-3 mins, stirring well.
• 4. Add mushrooms and mix well, sauté for 2-4 mins until softened.
• 5. Add rice and vegeta/salt and cook for a few minutes, stirring frequently until rice becomes opaque.
• 6. Add the wine, stir well and cook for a minute or two until liquid is absorbed.
• 7. Add paprika and pepper to taste.
• 8. Add chicken stock and mix well.
• 9. Change slow cooker setting to slow cook HIGH, cover with lid and cook for 30 minutes and then stir.
• 10. Continue cooking on high for another 10 minutes until rice is just tender, add the Parmesan and cream and cook for 5 more minutes to heat through.
• 11. Serve immediately.

Notes

• I use a searing slow cooker, so I fried and sautéed the ingredients in the SC itself. If you don’t want to or can’t do this, just use a fry pan for steps 1-8.