[pictured with hake fish fillet on top]
* 1 tablespoon olive oil
* 3 small onions, finely chopped
* 1 clove garlic, crushed
* 1 teaspoon minced fresh parsley
* 1 teaspoon minced celery
* salt and pepper to taste
* 1 1/2 cups sliced fresh mushrooms (most the time I use baby portabellas, but white or any combination of gourmet mushrooms is delicious)
* 1 cup milk (use whole for richness)
* 1/4 cup heavy cream (can also use half and half)
* 1 cup Arborio rice
* 4-5 cups vegetable stock (use 5 cups for more creaminess)
* 1 teaspoon butter
* 1 cup grated Parmesan cheese
1. Heat olive oil in a large skillet over medium-high heat. Saute the onion and garlic in the olive oil until onion is tender and garlic is lightly browned. Remove garlic, and stir in the parsley, celery, salt, and pepper. Cook until celery is tender, then add the mushrooms. Reduce heat to low, and continue cooking until the mushrooms are soft.
2. Pour the milk and cream into the skillet, and stir in the rice. Heat to a simmer. Stir the vegetable stock into the rice one cup at a time, until it is absorbed.
3. When the rice has finished cooking, stir in the butter and Parmesan cheese, and remove from heat. Serve hot.
A TIP: As this is risotto, you do have to spend the entire time stirring it, or it will burn to the pan. However, if you want a little security, you can make it in a heavy nonstick pan. That way, even if it sticks a little, it comes off quickly and you're fine. Risotto does take a while to cook...but so worth it!