How about using some of your risotto for this one:

3 tablespoons finely chopped onion
1 whole clove garlic, peeled
3 tablespoons extra-virgin olive oil
1 tablespoon chopped parsley
1 1/2 cups Italian Arborio rice
salt and pepper
8-10 ounces fresh mushrooms, sliced thin
1 tablespoon chopped celery
1 cup milk
1/4 cup (4 tablespoons) heavy cream
5 cups hot chicken, beef or vegetable broth
1 tablespoon butter
1 cup freshly grated Parmigiano-Reggiano cheese

In a heavy skillet or casserole over medium-high heat, saute the
onion and garlic in the olive oil until almost golden. Add the
celery, rice, salt and pepper, and saute another 4-5 minutes.
(Discard the garlic when it turns a pale brown color.) Add the
mushrooms and parsley, and cook over low heat, stirring frequently.

Add the milk and cream, and simmer until most of the liquid is
absorbed into the rice. Continue cooking, adding the hot broth 1-2
ladlefuls at a time as the liquid is absorbed. Stir continuously.
When all the broth is used and rice is cooked but still slightly
chewy in the center (after approximately 25 minutes stirring and
simmering), add the butter and Parmigiano-Reggiano cheese.

Stir and serve immediately.

Risotto comes from the Italian word for rice, riso, and refers to a particular rice-cooking technique. Classically, risotto is made with Arborio rice, a short-grained white rice with a very special quality. When simmered slowly and stirred while cooking, it releases good quantities of starch that gives a creamy texture instead of distinct rice grains.

Many apply the technique to a variety of different ingredients and call the resulting dishes "risotto". The technique involves adding stock in small amounts, and cooking and stirring until the liquid has been absorbed before adding the next addition.

To make risotto with other types of rice or even with barley or potatoes, many have found that by adding Arborio rice flour (that's just arborio rice pulverized to a fine powder in a blender and the base for Arborio rice coating that can be used for deep-frying) for the last few minutes of cooking, gives the creamy texture you want in a risotto.

Risotto is all about building flavors, one on top of another. It usually begins with sautéing onions lightly without browning them. Then the rice goes in. It's important to sauté the rice for a minute or two in order to envelop it with the olive oil flavor. When you see the rice begin to pearl up ? you will see the center of the grain turning color ? you're ready to add liquid, starting with wine, if you're using it.

Cook the rice with the wine at a slow simmer, stirring all the while, until the pan is nearly dry. Continue to stir and add simmering stock, 1/2 cup at a time, as each addition is absorbed. Season after the first addition of stock so that the seasoning permeates the rice. When rice is tender but still has a little more liquid than you want in the finished product, add the remaining flavors ? vegetables, meats, herbs, cheese ? according to your recipe.

Many like to finish risotto with a chunk of butter and some fresh herbs. Once you turn off the stove, add the cheese; this way the cheese melts slowly and the fat doesn't separate out from the cheese.

Thanks for the recipe Mama. I saved it to my Mama folder on my pc.
Im going to have to wait til my next trip to Ashland to get the right type of rice.
As usual no one here in town had it lol.
This town is as dry as the desert for the home cook looking for even the most simple ingredients.

yummo Mama!
That sounds like heaven.