"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Risotto Recipe

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This recipe for Risotto, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siegel
Added: Thursday, July 17, 2008


3 oz coarsely chopped portobello mushroom
2 tablespoon olive oil
1/4 cup thinly sliced celery
1/4 cup thinly sliced shallots or green onions
2 cloves garlic
1/8 teaspoon pepper
1 tablespoon margarine or butter
1 cup Arborio rice
3 cups chicken broth
1/2 cups frozen peas
1/4 cups Parmesan cheese

In a large skillet saute mushrooms in olive oil until softened. Remove from skillet and set aside.

In the skillet cook celery, shallots, garlic and pepper in hot margarine until tender. Add uncooked rice. Cook and stir for 2 minutes more.

In a sauce pan heat the chicken broth until it is simmering, not boiling. Add chicken broth, 1/2 cup at a time, to the rice and stir constantly until liquid is absorbed. Repeat procedure, allowing liquid to be absorbed after each addition, stirring constantly.

Remove from heat; add cheese, mushrooms and peas, stirring until blended.




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