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From: medit@bigfoot.com
Newsgroups: rec.food.recipes
Subject: Risotto with Fresh Mushrooms
Followup-To: rec.food.cooking
Date: 22 Apr 1999 22:25:01 -0600
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Xref: swen.emba.uvm.edu rec.food.recipes:32407

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 meat broth or vegetarian broth
1     tablespoon butter
1     cup freshly grated Parmigiano Reggiano

In a casserole over medium high heat, sauti 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 meat broth, or 
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!
Franco  medit@bigfoot.com
http://www.medit.org/Eng/Recip/Rec1.htm
if you want see how it looks like.

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