Directions
1. Heat 1 tablespoon butter in a skillet over medium heat. Add garlic and stir for 30 seconds, until fragrant. Add the sausage and cook, breaking up with a spoon or spatula until well-browned. Add rice and cook for 1 minute.
2. Deglaze pan with white wine and stir until all the little bits on the bottom of the pan are lifted.
3. Pour sausage mixture into the bottom of a 6-quart slow cooker. Add chicken broth.
4. Cover and cook on high for 2½ hours, until rice is tender.
5. After 2½ hours, add Parmesan and 2 tablespoon butter, stirring until cheese and butter are both melted and fully incorporated.
6. Serve, garnishing with extra Parmesan and fresh parsley.
Tip: For extra-creamy risotto, mix in 1 cup half-and-half after you mix in the Parmesan and butter at the end.
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