Toss Italian sausage and rice into a slow cooker for a lip-smacking comforting dish

Prepare the Ingredients
Heat 1 tablespoon of butter in a skillet over medium heat.
Add the minced garlic and stir for 30 seconds, until fragrant.
Add the Italian sausage, breaking it up with a spoon or spatula, and cook until well-browned.
Add the Arborio rice and cook for 1 minute, allowing it to absorb some of the flavors.
Deglaze the Pan
Pour the white wine into the skillet to deglaze the pan, stirring until all the little bits on the bottom are lifted.
Transfer to Slow Cooker
Pour the sausage mixture into the bottom of a 6-quart slow cooker.
Add the chicken broth or stock.
Cook the Risotto
Cover the slow cooker and cook on high for 2½ hours, until the rice is tender.
Finish and Serve
After 2½ hours, add the grated Parmesan cheese and 2 tablespoons of cold butter, stirring until the cheese and butter are melted and fully incorporated.
For extra creaminess, stir in the optional half-and-half.
Serve the risotto, garnishing with extra Parmesan cheese and fresh parsley.