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Mushroom Risotto


Mushroom Risotto Recipe

Ingredients:
  • 1/2 cup dried wild mushrooms (porcini, shiitake or portobellos)
  • 8 oz (225 g) button mushrooms, wiped clean with a damp cloth
  • juice from 1 small lemon
  • 6 tablespoons unsalted butter
  • 1/4 cup fresh parsley, chopped
  • 4 cups vegetable stock or salted water
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine or rice vinegar
  • 1/2 - 2/3 cup fresh grated Parmesan cheese
  • sea salt and fresh cracked black pepper to taste
  • chopped fresh parsley for garnish
Directions:
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