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home > recipes > vegetables > risotto with fresh mushrooms
from Italy Risotto with Fresh Mushrooms Excuse for my intrusion, i want give you only a recipe..... 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, sauté 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. Ciao, and ... good appetite! I beg perdon, and ...anyway if you would like to receive these recipes you may subscribe at http://www.medit.org Franco B. medit@bigfoot.com

Risotto with Fresh Mushrooms


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keyword: risotto
keyword: fresh
keyword: mushrooms
recipes for vegetables
recipes by fbuonpane
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(posted April 27, 1999)

from
Italy

Risotto with Fresh Mushrooms

Excuse for my intrusion, i want give you only a recipe.....

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, sauté 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.

Ciao, and ... good appetite!
I beg perdon, and ...anyway if you would like to receive these recipes you may subscribe at
http://www.medit.org

Franco B. medit@bigfoot.com



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