white truffle risotto

for the first time in our 8-years of marriage, we own a slow cooker. this was our inaugural meal. truly satisfactory.

white truffle risotto with swiss chard
(adapted for a 7qt slow cooker from lynn alley's the gourmet slow cooker)

3 tbl olive oil
3 shallots, minced
3 cloves garlic, minced
3 cups arborio rice
1 1/4 cups dry white wine
8 cups chicken stock
1/2 tsp salt
2 sprigs fresh rosemary
1 small head swiss chard, ribs removed, chopped small
1/4 cup butter
1 - 3 tsp white truffle oil (to taste)
6 tbl fresh grated parmesan
salt/fresh ground pepper (to taste)
juice of 1 lemon

heat a large saute pan over medium heat and add the oil. add the shallots and garlic and saute for about 3 minutes, until light golden (sprinkle with salt to help soften). add the rice and stir for 1 minute, or until opaque. add the wine and cook, stirring occasionally, for about 10 minutes, until the liquid is reduce by two-thirds.

transfer the rice mixture to the slow cooker and add the rosemary and stock. cover and cook on high for 2 hours. add swiss chard evenly onto top of rice, cover and cook another 20 - 30 minutes, until the rice is firm but tender. stir in the butter, truffle oil, cheese, and salt and pepper to taste just before serving. spoon servings, give each a little squeeze of fresh lemon, and serve immediately.