Happy Saturday all! Just popping in to bring you this Mushroom and Celery Risotto which is a great lunch or dinner meal for any day of the week!

Before I get to the recipe I wanted to share something with you!

I’m participating in a Good Old Fashioned Recipe Blog Swap! Julie {White Lights on Wednesday}, Kelley {Miss Information} and Rachel {i love my disorganized life} have paired up 30 incredible bloggers to trade blogs for the day.

Stephanie from The TipToe Fairy and I will be sharing a fabulous recipe on each other’s blogs {but we can’t tell you what they are, because they’re a secret!}. Be sure to visit both of us on May 27th, we wouldn’t want you to miss out on any deliciousness! I hope you will come back on that day to check out the recipes!

Okay so back to the Risotto. I am not going to lie. It takes some work to get a fabulous Risotto. It takes a good 40 minutes to include the stirring and adding water or broth to get a good Risotto. I mean a really, really good Risotto. I have a trick that I use at home. I use a presser cooker from Italy that my husband acquired from his mom and the Risotto is done in like 7 minutes. I would not even begin to be able to tell you how to use this, but if you have one you could totally play around with it and see if it works for you.I actually favor the long drawn out process of standing around and stirring because I think it gives it a creaminess that you can not achieve with the pressure cooker. One day I decided I wanted to do a really good Risotto so I checked out how Giada did it. It was very useful in helping me get my technique down. I highly recommend using the arborio rice. I normally get mine from Italy but when I run out I can pretty much find the rice anywhere these days. Lately this is the only process I use and since we eat a ton of Risotto around here I thought it was time to share it with you! ENJOY!!

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Mushroom and Celery Risotto

Yield: 2

Risotto that is creamy combined with mushrooms and celery that is great for any day of the week dinner!

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Ingredients

• 1/2 onion, chopped
• 1 cup white wine
• 1 cup arborio rice
• 5 cups vegetable stock, warm
• 1/2 pound 8oz sliced mushrooms
• 3 celery stalks, chopped
• salt for taste
• extra virgin olive oil
• 1/2 cup parmigiano-reggiano
• dried parsley

Instructions

1. Heat vegetable stock in a pot. Turn off and leave on the stove.
2. Saute mushroom and salt. Take off heat.
3. In large pan or dutch oven on medium to medium high heat saute onions with olive oil and salt for about 2 minutes.
4. Add the arborio rice in order to toast the rice for 3 minutes.
5. Add white wine and allow it to reduce for another 2 to 3 minutes.
6. At this point you want to start to add your stock in. About one to two ladles at a time. Reduce heat to medium. You want your rice to be at a maintained simmer.
7. Stir well after each addition of stock.
8. After 20 to 25 minutes you want to stir in your mushrooms and celery.
9. Add the final 2 ladles of stock and stir and simmer for another 2 to 3 minutes.
10. Take off heat, add parmigiano-reggiano and stir. Sprinkle with parsley and ENJOY!

Need some more dinner ideas? Here you go!

Sausage and Peas Quinoa

 Sausage and Vegetable Soup

Geschnetzeltes

This recipe is linked at the following pages!