Mushroom Risotto

Risotto is a meal that is so singular, it is difficult to think of Italy without it. Grilling up some vegetables to go along with it works very nicely with a small green salad. It's a nice summer meal yet substantial enough for winter.

Ingredients:

2 tbsp. vegetable oil (grapeseed, canola or sunflower)
1 tbsp. extra virgin olive oil
1 onion, peeled and chopped
1 garlic clove, chopped
2 cups sliced mushrooms
2 tbsp. fresh chopped parsley
1 cup arborio rice
3 cups light vegetable stock (keep boiling on stove)
salt and pepper
vegetables such as zucchini, eggplant, celery, steamed squash etc. for grilling.

Green Salad

Heat the oils in a large saucepan until hot. Saute the onion and garlic until onion starts to brown. Add mushrooms and parsley and continue to cook over medium heat for a couple of minutes. Add rice and stir constantly for a few minutes. Add 1/2 cup of vegetable stock and cook on low until absorbed. Continue to gently cook, adding 1/2 cups of stock as it is absorbed by rice. Keep adding stock for 25-30 minutes or until all of the stock has been soaked up by the rice. Add salt and pepper at the end, and let sit on low heat for a few minutes before serving.

While cooking Risotto, grill vegetables on a grill pan lightly greased in oil. Arrange Risotto on plate with vegetables surrounding. Serve with a small green salad.