• 2 tsp olive oil 10 ml
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups sliced fresh mushrooms (8 oz/250 g) 750 ml
• 1 cup beef broth 250 ml
• 3/4 cup short-grain Italian rice (arborio) 175 ml
• 1/2 tsp Italian seasoning or oregano 2 ml
• 1 can (370 ml) NESTLÉ® CARNATION® Regular or 2% Evaporated Milk
• 2 tbsp grated Parmesan cheese 30 ml
• 2 tbsp red wine (optional) 30 ml
• Salt and black pepper
• Chopped fresh chives or parsley

1. Heat oil in saucepan over medium-high heat; cook onion and garlic about 2 minutes or until softened. Add mushrooms; cook 3 to 5 minutes or until softened. Stir in broth, rice, seasoning and evaporated milk; bring to boil.
2. Reduce heat to medium. Cook 12 to 15 minutes, stirring constantly, until thickened and rice is tender but firm. Stir in Parmesan and wine (if desired). Season with salt and pepper to taste. Serve immediately. Garnish with chopped chives or parsley.

Makes 4 servings
Risotto is a traditional creamy Italian rice dish served as a first or pasta course.