Ingredients
1. Italian aborio rice (2 2/3c)
2. boiling beef of stock (5c)
3. finely chopped medium size onion (1medium)
4. crushed garlic cloves (1)
5. wiped clean and dry mushrooms (10oz)
6. dry white wine (3/8c)
7. sliced celery (1/4c)
8. grated nutmeg (1/2tsp)
9. cayenne (1/8tsp)
10. salt (1/2tsp)
11. black pepper (1/4tsp)
12. grated parmesan cheese (1/2c)
13. butter (1/4c)

Method of preparation:-
1. Take a large heavy saucepan, place it over moderate heat and melt ¼ cup of butter in it and then add onion and garlic in it. Cook it by stirring it occasionally for about 5 to 7 minutes or until the onion gets soft and brown.

2. Now add rice in the pan and cook it on low heat for 5 minutes by stirring it frequently. Pour wine and 1/3 of boiling stock in it. Regulate the heat so that liquid is bubbling all the time.

3. Mix the rice occasionally with fork. When the liquid gets absorbed and rice swells then add another 1/3 of stock and cook it until it is tender and moist but still firm.

4. Now mix mushrooms, nutmeg, celery, cayenne, salt and pepper and then cook it by stirring for about 3 minutes. Add remaining butter, grated cheese and mix it to blend and then simmer it for 1 minute.

5. Take off the pan from the heat and place the risotto to warmed serving bowl. Serve it immediately.

Number of servings -4 to 6