Mushroom Risotto

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Ingredients

• 3 tablespoons olive oil
• 3 small onions, finely chopped
• 1 clove garlic
• 1 tablespoon each chopped fresh parsley and celery
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/2 cups chopped fresh mushrooms
• 1 cup each milk and Arborio rice
• 1/4 cup half-and-half
• 3 1/2 cups vegetable broth
• 1 teaspoon butter
• 1 cup grated Parmesan cheese, optional

Directions

• 1
  Heat olive oil in a large saucepan over high heat. Sauté onions and garlic in hot oil, stirring continually, until tender, about 2 minutes.
• 2
  Add parsley, celery, salt and black pepper to onion mixture. Cook, stirring continually, until garlic is browned. Discard garlic. Cook over low heat, stirring mixture continually, for 3 minutes. Increase heat to medium.
• 3
  Add mushrooms to the parsley mixture and mix well. Add the milk gradually, stirring until well mixed. Add rice and half-and-half to milk mixture and mix well.
• 4
  Add 1 cup broth to rice mixture. Cook, stirring frequently, until the broth is absorbed, about 14 minutes. Repeat procedure twice. Add remaining 1/2 cup broth and cook, stirring frequently, until broth is absorbed, about 6 minutes.
• 5
  Cook rice mixture, stirring frequently, until tender, about 5 minutes. Add butter and Parmesan and mix well. Serve immediately.