Risotto with Fresh Mushrooms
3 tablespoons finely chopped onion
1 whole clove garlic, peeled
3 tablespoons extra-virgin olive oil
1 tablespoon chopped parsley
1 1/2 cups Italian Arborio rice
salt and pepper
8-10 ounces fresh mushrooms, sliced thin
1 tablespoon chopped celery
1 cup milk
1/4 cup (4 tablespoons) heavy cream
5 cups hot chicken, beef or vegetable broth
1 tablespoon butter
1 cup freshly grated Parmigiano-Reggiano cheese
In a heavy skillet or casserole over medium-high heat, saute the
onion and garlic in the olive oil until almost golden. Add the
celery, rice, salt and pepper, and saute another 4-5 minutes.
(Discard the garlic when it turns a pale brown color.) Add the
mushrooms and parsley, and cook over low heat, stirring frequently.
Add the milk and cream, and simmer until most of the liquid is
absorbed into the rice. Continue cooking, adding the hot broth 1-2
ladlefuls at a time as the liquid is absorbed. Stir continuously.
When all the broth is used and rice is cooked but still slightly
chewy in the center (after approximately 25 minutes stirring and
simmering), add the butter and Parmigiano-Reggiano cheese.
Stir and serve immediately.