Mushroom Risotto Recipe

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

1 In a large saucepan, heat the oil. Fry the onion and the garlic over a high heat. Add the parsley, celery, salt and pepper. Remove the garlic when it browns.
2 5 minutes after you've removed the garlic, add the mushrooms and cook over low heat. Keep stirring and add the milk to keep the mushrooms tender, then stir in the rice and cream. Stir the vegetable stock into the rice one cup at a time. Stir in one cup and continue stirring until it is absorbed, then add another cup.
3 Once the rice is tender (about 15 to 20 minutes), add the butter and Parmesan cheese. Serve hot.