Name: Mushroom Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Onions, finely chopped - 3 small; Garlic, crushed - 1 clove; Minced fresh parsley - 1 teaspoon; Minced celery - 1 teaspoon; Salt and pepper to taste - 1 teaspoon; Sliced fresh mushrooms - 1 ½ cups; Whole milk - 1 cup; Heavy cream - ¼ cup; Rice - 1 cup; Vegetable stock - 5 cups; Butter - 1 teaspoon; Grated Parmesan cheese - 1 cup

Ingredients for - Mushroom Risotto

1. Olive oil 1 tablespoon

2. Onions, finely chopped 3 small

3. Garlic, crushed 1 clove

4. Minced fresh parsley 1 teaspoon

5. Minced celery 1 teaspoon

6. Salt and pepper to taste 1 teaspoon

7. Sliced fresh mushrooms 1 ½ cups

8. Whole milk 1 cup

9. Heavy cream ¼ cup

10. Rice 1 cup

11. Vegetable stock 5 cups

12. Butter 1 teaspoon

13. Grated Parmesan cheese 1 cup

How to cook deliciously - Mushroom Risotto

1 . Stage

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. Remove garlic, and 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.

2 . Stage

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.

3 . Stage

When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.