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Mushroom Risotto
http://www.closetcooking.com/2011/02/mushroom-risotto.html
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Ingredients
categorized
original
1 ounce dried porcini mushrooms
1 cup chicken stock (boiling)
2 tablespoons butter
1 onion (diced)
8 ounces mushrooms (sliced, I used a mix of cremini, shiitake and oyster)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1 cup arborio rice
1/2 cup white wine
1 cup chicken stock (or vegetable, warm)
1 tablespoon butter
1/2 cup parmigiano reggiano (grated)
salt & pepper to taste
1/4 teaspoon truffle oil (optional)
1 handful parsley (optional)
Ingredients
categorized
original
This recipe is
gluten-free
(some ingredients require gluten-free brands)
Produce
Garlic
(
2
cloves
)
Mushrooms
(
8
ounces
)
Onion
(
1
)
Parsley
(
1
handful
)
Porcini mushrooms, dried
(
1
ounce
)
Thyme
(
1
teaspoon
)
Canned Goods
Chicken broth
(
2
cup
)
Cooking & Baking
Salt & pepper
(
1
)
Truffle oil
(
1/4
teaspoon
)
Pasta & Grains
Arborio rice
(
1
cup
)
Dairy
Butter
(
3
tablespoons
)
Parmigiano reggiano, grated
(
1/2
cup
)
Beer, Wine & Liquor
White wine
(
1/2
cup
)
Preparation
Read recipe preparation on
closetcooking.com
Closet Cooking
www.closetcooking.com
All 1,474 recipes
Social Stats
79.8
Rating
1-100
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Tweets
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Views
54,249
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Recipe Stats
Published February 25, 2011 (1 year ago).
47 people saved this recipe.
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