Mushroom Risotto, from Gael
Delicious. I used cremini mushrooms, but any kind will do. I bet a mixed variety would be great. Have fresh bread handy to dip in the risotto. Important to let each cup of stock absorb most or all of the way before adding another cup.
1 tablespoon olive oil
1/2 small onion, finely chopped
1 clove garlic, chopped and crushed
1 teaspoon parsley, minced
1 teaspoon celery, minced
salt and pepper, to taste
1 1/2 cups mushrooms, sliced
1 cup milk
1/4 cup heavy cream
1 cup arborio rice
5 cups vegetable or chicken stock
1 teaspoon butter
1 cup parmesan cheese, grated
Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.