Slow Cooker Canadian bacon and cheese risotto with truffle oil

8-12 slices of Canadian bacon cut in cubes
1 cup cheddar or jack shredded cheese (or a blend of cheeses)
1 cup arborio rice
32 oz of vegetable broth (or chicken, if you prefer)
1/8 cup truffle oil
1/8 cup olive oil
1 can button mushrooms (or you can add more, if you want more mushroomy goodness)

Put rice in slow cooker with broth and oils.  Cook 1 hour and 45 minutes.  Stir in bacon, cheese, and mushrooms.  Put lid on, turn cooker off, and let sit 15 minutes.  You can also add a splash of heavy cream for an even richer risotto (I don't find that necessary).  Serve and enjoy!  I serve this with a simple side of veggies with mushrooms.