Mushroom Risotto Milanese
This moist and creamy risotto recipe contains fresh garlic, mushrooms, and Arborio rice.
Serves: 5 servings
- 1 teaspoon crushed fresh garlic
- 2 cups sliced fresh mushrooms
- 2 cups Arborio rice
- 5 cups unsalted beef, chicken, or vegetable broth
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon loosely packed saffron threads (optional)
- 1/2 cup plus 2 tablespoons evaporated skim milk
- 1/4 cup grated nonfat or regular Parmesan cheese
- Coat a 3-quart pot with nonstick butter-flavored cooking spray, and preheat over medium-high heat. Add the garlic and mushrooms, and sauté for about 3 minutes, or just until the mushrooms begin to brown and start to release their juices. (Add a little white wine or broth if the pot becomes too dry.)
- Stir the rice, broth, pepper, and, if desired, the saffron into the mushrooms, and bring to a boil. Reduce the heat to low, cover, and simmer without stirring for about 15 minutes, or until most of the liquid has been absorbed.
- Add the evaporated milk to the pot, and, if necessary, increase the heat slightly to return the mixture to a simmer. Cook uncovered, stirring frequently, for about 5 minutes, or until the rice is tender but still a little firm to the bite, and most of the liquid has been absorbed. Add a little more broth during cooking if needed, leaving just enough liquid to make the mixture moist and creamy.
- Stir the Parmesan into the risotto. If the mixture seems too dry at this point, add a little more evaporated milk or broth. Serve hot, topping each serving with a rounded teaspoon of additional Parmesan, if desired.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright © 2000 by Sandra Woodruff.
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