Mushroom Risotto

By Beefman-2

Ingredients

• 1 tablespoon olive oil
• 3 small onions, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced celery
• salt and pepper to taste
• 1 1/2 cups sliced fresh mushrooms
• 1 cup whole milk
• 1/4 cup heavy cream
• 1 cup rice
• 5 cups vegetable stock
• 1 teaspoon butter
• 1 cup grated Parmesan cheese

Preparation

Step 1

THIS IS FOR THE AROMA RICE COOKER:

Place the inner cooking pot into the rice cooker. Turn the rice cooker on and press the "Saute-Then-Simmer™" button. Allow to heat and add onion, garlic and olive oil to the inner cooking pot. Add rice and mix with a long handled spoon until well coated. Stir in the chicken broth and whipping cream; mix well and close the lid. Saute-Then-Simmer™ Technology will then automatically adjust to simmer to cook rice. Once the rice cooker automatically turns to "Keep-Warm," open the lid and stir in the butter and Parmesan cheese. Serve immediately.