1 pound bacon, cut into 1 inch slices
2 large shallots, peeled and chopped
1 bunch rainbow chard, washed and coarsely chopped
1/2 cup dry apple cider
2 cups arborio rice
3/4 cup manchego cheese, grated
2 tbsp butter
In a medium pot, bring the broth to a simmer with the lid on, set aside and keep warm.
In a large pan, cook the bacon. Be careful not to burn it and transfer the pieces to the slow cooker.
Pour the majority of the bacon grease out of the pan, leaving only about 1 tbsp.
Add the chopped shallots and chard, cook until shallots are translucent and chard is soft.
Add the dry apple cider and stir until the cider has reduced by half.
Stir in the rice and cook until most of the cider has been absorbed.
Scrape the mixture into the slow cooker.
Add the hot broth and cover.
Set on high for 1 hour and 15 minutes, stirring every 20 minutes or so.
The risotto is done with the rice is soft and most of the liquid has been absorbed.
Stir in the 2 tbsp of butter and the cheese until melted.