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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Risotto ai Funghi [Mushroom Risotto] Recipe

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This recipe for Risotto ai Funghi [Mushroom Risotto] is from Karen Magnussen's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tblsp.onion,chopped
1 Clove garlic chopped
3 Tblsp. Olive oil
1 Tblsp.parsley chopped
1 stalk celery ,chopped
salt and pepper
10 ounces fresh mushrooms,sliced
1 cup milk
1-1/2 cups Italian Arborio rice
4 Tblsp.cream
5 cups vegetable broth
1 Tblsp.butter
1 cup grated parmesan
Directions:
Directions:
Saute onion and garlic in oil.Add parsley celery,pepper. Add mushrooms and cook over low heat.Stir frequently and add milk to keep mushrooms tender.Add rice and cream.Cook rice adding 1 cup of broth at a time.Stirring constantly add more broth to rice mixture as liquid evaporates.When the rice is cooked and tender about 25 minutes, add butter and cheese.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 min.
Personal Notes:
Personal Notes:
Serve as complete meal with a salad,or as a side with meat or fish.
Very Rich!

 

 

 

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