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Risotto with Turkey
- 2 cups Italian (short grain) rice
- 5 cups turkey broth
- 2 cups turkey giblets and meat
- 1/2 onion chopped
- 1 cup dried mushrooms reconstituted and chopped fine
- 1 stalk celery chopped
- 1/4 cup butter and olive oil (half-and-half mixture)
- 1 cup Parmesan cheese grated
- salt and pepper to taste
Directions:View on PBS Food
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