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Risotto Milanese

1/2 lb. Crimini mushrooms, sliced

3 T. extra virgin olive oil

1 med. onion, chopped

5 cloves garlic, minced

1 bunch Italian parsley, chopped

5 cups chicken broth - hot

2 cups Arborio rice

1/2 c. freshly grated parmigiano reggiano

1 pinch of saffron, black pepper

• Saute the onion until translucent in the olive oil in a large, heavy-bottom sauce pan over med. heat.

• Add garlic. Saute until golden.

• Add the sliced mushrooms and half of the parsley.

• Heat the broth and saffron in a pot. Let simmer.

• Add rice. Turn heat up to med. high. Constantly stir.

• Add a ladle of broth to the rice. Keep stirring. As soon as the rice absorbs the broth, add another ladle.

• The rice is done when it is firm, but tender.

• Remove from heat.

• Add grated parmigiano reggiano, the rest of the parsley and ground black pepper. Serve at once.