Mushroom Risotto

By LoriCaputo

Ingredients

• 2 tbs. olive oil
• 1 small onion, minced
• 2 oz. Prosciutto, diced
• 2 stalks celery, diced
• 1 1/2 1 ½ cups Arborio rice
• 1/2 ½ cup dry white wine
• 1/2 ½ lb. Chanterelle mushrooms, cleaned, stems removed, minced
• 5 cups vegetable broth, heated
• 1/2 ½ cup cheese, grated

Preparation

Step 1

Saute onions, prosciutto, and celery in hot oil. Add the rice and toast over high heat. Add wine and cook until evaporated, stirring constantly. Add the mushrooms and add a pinch of salt. Add broth, a little at a time, letting it absorb before adding more liquid. When rice is cooked stir in cheese.