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Mushroom Risotto
Ingredients
  • 40 g Parmesan cheese, cut into pieces (3 cm)
  • 1 eschalot or brown onion (30 g)
  • 40 g butter
  • 40 g extra virgin olive oil
  • 320 g risotto rice (e.g. Arborio)
  • 60 g dry white wine
  • 1 to 2 tbsp Vegetable stock paste (see Tips)
  • 250 g fresh mushrooms, cut into slices
  • 720 g water
Steps
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