Mushroom Risotto
Serves: 3
Terry Wiza
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
38
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Olive Oil3 small
Onion (finely chopped)1 clove
Garlic (crushed)1 tsp
Parsley (minced fresh)1 tsp
Celery (minced)1
Salt1.5 cups
Mushroom (sliced fresh)1 cup
Whole Milk1 cup
Heavy Cream1 cup
Rice5 cups
Vegetable Stock1 tsp
Butter1 cup
Grated Parmesan CheeseDirections:
1
Heat olive oil in a large skillet over medium-high heat
2
Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned
3
Remove garlic, and stir in the parsley, celery, salt, and pepper
4
Cook until celery is tender, then add the mushrooms
5
Reduce heat to low, and continue cooking until the mushrooms are soft
6
Pour the milk and cream into the skillet, and stir in the rice
7
Heat to a simmer
8
Stir the vegetable stock into the rice one cup at a time, until it is absorbed
9
When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat
10
Serve hot