Fresh Mushroom Risotto

Risotto is comforting on a cold day and it warms the soul. Today was the second time I've made risotto. It's a shorter grain rice known for its creaminess. I found this recipe in a food group on social media and saw it was easily made in the crockpot, so thought I'd give it a try. It was easy, quick, and made a crockpot full of creamy, savory, risotto. The cheese really makes the dish. Italy!

1/2 cup vegetable oil

24 oz fresh mushrooms, sliced

2 1/2 cups arborio rice

48 oz chicken broth
3/4 cup dry white wine
6 oz Parmesano-reggiano cheese, grated, for top

Dried sage leaves

Salt/pepper

Spray oil in a large pot. Pour oil into the pot and saute the mushrooms for about 10 minutes. Pour rice, chicken broth, wine, and mushrooms into the crockpot, stir well, and cook on high for 3 hours and 15 minutes. I checked on the risotto and stirred it a couple of times during the cooking time. But isn't there something about not opening the lid to the crockpot during cooking? 70s flashback.