Risotto al Funghi

from The North End Italian Cookbook by Marguerite DiMino Buonopane

"Risotto requires a little more effort than most of my recipes, but it makes a wonderful meal in itself or a side dish to accompany any meats or fishes. This risotto recipe is richer than most."


3 tablespoons finely chopped onion
1 garlic clove, minced
3 tablespoons olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped celery
salt and freshly ground pepper to taste
10 ounces fresh mushrooms, thinly sliced
1 cup milk
1 1/2 cups Italian Arborio rice
4 tablespoons cream
2 14 1/2 oz. cans chicken broth, heated in a saucepan
1 tablespoon butter
1 cup grated Parmesan cheese


1. In a deep saucepan, over medium high heat, saute the onion and garlic in oil.
2. Add the parsley, celery, salt and pepper.
3. Discard the garlic when it becomes pale brown.
4. After about 5 minutes, add the mushrooms and cook over low heat. Stir frequently and add the milk to keep the mushrooms tender.
5. Add rice and cream.
6. Cook the rice by adding the hot chicken broth, a ladelful at a time. Stir constantly and add more broth to rice mixture as liquid evaporates. Watch carefully to prevent rice from burning.
7. When rice is cooked (approximately 25 minutes), add the butter and cheese. Serve immediately.