Slow-cooker mushroom risotto

Heat butter in large frying pan; cook onion, stirring, until softened. Add wine; bring to the boil. Boil, uncovered, until liquid is almost evaporated. Add stock, the water and porcini; bring to the boil.

Place rice in 4.5-litre (18-cup) slow cooker; stir in onion mixture. Cook, covered, on high,1½ hours. Stir well.

Meanwhile, heat 20g (¾ ounce) of the extra butter in same pan; cook button mushrooms, stirring occasionally, until browned. Remove from pan. Heat another 20g (¾ ounce) butter in same pan; cook swiss brown mushrooms, stirring occasionally, until browned. Add garlic and thyme; cook, stirring, until fragrant.

Stir button mushrooms and swiss brown mushroom mixture into cooker. Cook, uncovered, on high, about 20 minutes or until rice is tender.

Stir in cheese and remaining butter; season to taste. Serve immediately, sprinkled with extra thyme and parmesan cheese.