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First, turn your slow cooker onto HIGH and add the butter to the dish to give it a head start on softening while you prep the remaining ingredients.
Slice and add the shallots.
Wipe down, de-stem, and chop your mushrooms, adding them to the pan as you go.
Add the garlic and herbs and salt and pepper to taste. Pour the wine over the top.
Give everything a good mix through, ensuring that the butter and wine are well distributed through the pan.
Cook the mushrooms for 3-4 HOURS on high.
Add the arborio rice and vegetable stock, then cover and cook for 45 minutes on high before checking in.
Give it a big stir, and try some of the rice to assess whether it's cooked through.
Once the rice is cooked, give it a big stir through and add the cheese, chives and the cream.
Allow it to sit uncovered (on 'keep warm') for 5-10 minutes to warm through.
Serve immediately, with additional chives and lemon wedges for topping if desired.