1/4 c. dried porcini mushrooms

1 cup boiling water

3 T. olive oil

2 shallots, minced

2 cloves garlic, chopped

1 1/4 c. arborio rice

2 cups chopped cremini mushrooms

2 1/2 c. vegetable stock

1/2 c. white wine

2 teaspoons chopped fresh thyme leaves

1/2 c. grated Parmesan or Asiago cheese

salt and pepper

Pour 1 cup boiling water over the dried mushrooms and let soak for 30 minutes. Drain (reserving liquid) and chop.

Saute shallots in olive oil in a cast-iron skillet until soft. Add garlic and saute briefly.

Add 1/4 cup of wine to skillet and cook until wine is evaporated. Add rice to skillet and saute briefly.

Place rice and shallot mixture in a 4-quart crockpot. Add both types of mushrooms, vegetable stock, mushroom water, thyme, and the rest of the wine. Season with salt and pepper.

Cook on High for 2 hours. Stir in cheese and serve immediately! (otherwise it will get overcooked)

Fresh from the Vegetarian Slow Cooker, by Robin Robertson (p. 110)