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Risotto with Fresh Mushrooms


Serving for 4 to 6 person

3 tablespoons finely chopped onion
3 tablespoons extravirgin olive oil
1 tablespoon chopped parsley
1 tablespoon chopped celery
1 clove garlic, peeled
Salt and pepper
10 ounces fresh mushrooms, sliced thin
1 cup milk
1 1/2 cups Italian Arborio rice
4 tablespoons cream
5 cups hot vegetarian broth
1 tablespoon butter
1 cup freshly grated Parmigiano Reggiano

In a casserole over medium high heat, sauté the onion and the garlic in the olive oil.

Add the parsley, celery, salt and pepper. Discard the garlic when it becomes colored a pale brown.

After about 5 minutes add the mushrooms, and cook over low heat.

Stir frequently and add the milk to keep the mushrooms tender, the add the rice and cream.

Cook the rice by adding the hot vegetarian broth, a ladleful at a time, putting in a fresh ladleful as the broth evaporates while stirring continuously.

When the rice is cooked, after approximately 25 minutes, add the butter and Parmigiano Reggiano and serve immediately.




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