Quick and Easy Mushroom Risotto
Prep 5 min Cook 25 min Total 30 min
1 tbsp Olive Oil
2 tbsp Unsalted Butter
1 small Onion chopped
1⁄2 Celery Stalk chopped into small pieces
1 cup Arborio Rice uncooked
2 cups Mushrooms chopped
2 cups Chicken Stock
1⁄2 cup Milk
Pepper freshly ground
Fresh Parsley for garnish
1⁄2 cup Parmesan Cheese
Heat the olive oil and butter in a medium saucepan over medium-high heat. When the butter has melted, add the onion and celery and cook for 2 minutes until they begin to sweat and the onions become translucent.
Next, add the Arborio rice to the pan and stir it around to coat the rice. Add the mushrooms and stir them around a bit. Start by adding 1/2 cup of the chicken stock and stir it around for 1-2 minutes, or until it looks as if the liquid is mostly absorbed. Add 1/2 cup of the chicken stock again and stir it around a bit again. When this liquid is absorbed by the rice, add the milk and the remainder of the chicken stock. Stir and season with salt and pepper to taste.
Normally you would repeat with a little bit of stock at a time, but we can speed this up a little. Cover the saucepan with a lid and let it cook for about 15 minutes, until all the liquid is absorbed by the rice. Make sure you stir occasionally, every 3-4 minutes.
When all the liquid is absorbed, garnish with fresh parsley and Parmesan cheese.