Jean Doherty

Risotto is an Italian dish made of rice and cooked in
a broth to a creamy or maybe “sloppy” consistency.
The broth can be meat, fish, or vegetable-based.
This is why I love this dish…you are the chef!! Play
around and experiment. Many types of risotto contain
Parmesan cheese, butter, and onion. It is one of the
most common ways of cooking rice in Italy. Risotto is
normally a primo, or first course, served on its own
before the main course, but if you use, for example,
a fish bouillon and then add shrimp…well there you
go, you have a main course! This recipe is for a
vegetarian risotto.

• 1 tablespoon olive oil
• 3 small onions, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon minced fresh parsley
• Salt and pepper to taste
• 1 1/2 cups sliced fresh mushrooms
• 1 cup whole milk
• 1/4 cup heavy cream
• 1 cup rice
• 5 cups vegetable stock
• 1 teaspoon butter
• 1 cup grated Parmesan cheese

Heat olive oil in a large pan over a medium-high heat.
Sauté the onion and garlic in the olive oil until the
onion is tender and garlic is lightly browned. Remove
the garlic, (you can discard it) and stir in the parsley, the
salt and pepper and add the mushrooms. Reduce heat
to low, and continue cooking until the mushrooms are
soft. Pour the milk and cream into the pan, 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.
Stir and stir. When the rice has finished cooking, stir
in the butter and Parmesan cheese, and remove from
heat. Serve hot. Please feel free to alter and add to
this recipe…. HAVE FUN for as I always say you are
the chef!!

Chef Jean Doherty