Warm the broth: Heat your broth in a saucepan until just steaming. Keeping it warm helps the rice absorb liquid evenly.

Sauté aromatics: In a skillet over medium heat, melt 1 tablespoon butter with the olive oil. Add onion and cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.

Toast the rice: Add Arborio rice to the pan and stir for 1–2 minutes. You want the edges slightly translucent. This step deepens flavor and helps the rice keep its texture.

Deglaze with wine: Pour in the white wine and stir until mostly absorbed. If skipping wine, add a splash of broth instead.

Transfer to slow cooker: Scrape the rice mixture into the slow cooker. Pour in the warm broth, add 1/2 teaspoon salt and pepper, and stir.

Cook low and slow: Cover and cook on Low for 1 hour 45 minutes to 2 hours. Check at 1 hour 30 minutes. The rice should be tender with a slight bite, and the mixture should be creamy but loose.

Finish for creaminess: Stir in remaining 2 tablespoons butter and the Parmesan. If it looks too thick, add a splash of warm broth or hot water until it relaxes to a creamy flow.

Add mix-ins and brighten: Fold in any cooked mix-ins (like sautéed mushrooms or peas). Add a pinch more salt if needed, a crack of pepper, and a little lemon zest if you like.

Serve immediately: Risotto waits for no one. Spoon into warm bowls and top with herbs and extra Parmesan.