2 cups chicken stock, plus another 2 cups during cooking process
Salt and pepper
Instructions
In a frying pan, melt butter, add leek. Cook for about 5 minutes.
Add garlic and bacon. Cook for about 5 minutes.
Add rice and mushrooms. Cook for a few more minutes.
Add 2 cups of stock to a warmed slow cooker on low.
Add risotto mixture.
Season.
Cook for 1 hour and 30 minutes on Low
Keep an eye on the mixture. Stir every 15 minutes or so. If it starts looking dry, add about 1/4 cup of extra stock until the cooking process is complete.