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Vegan Gourmet Mushroom Risotto
Ingredients
  • 6 cups vegetable broth
  • 3 tablespoons olive oil, divided
  • 2 pounds (4 cups) sliced mushrooms (white, brown, portabella, oyster, porcini)
  • 2 tablespoons dried mushrooms, reconstituted (optional)
  • 2 shallots, diced
  • 1½ cups Arborio rice
  • ½ cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste
  • 3 tablespoons finely chopped chives
  • 2 tablespoons vegan margarine
  • 1 tsp truffle oil (optional)
Steps
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