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LOCATION: Recipes >> Rice >> Risotto 20

Print this Recipe    Risotto 20

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, saut 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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