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Ingredients
  • 1 cup Arborio rice (it’s right next to the regular rice)
  • 2 quarts mushroom stock (use veggie or chicken stock if you like)
  • 3 cups mushrooms, sliced (I used a blend of Porcini and Portobello…but use what you like)
  • 1 shallot, chopped (or an onion if you like)
  • 3 cloves garlic, chopped
  • ½ cup Parmesan cheese, grated, (plus a bit more to garnish)
  • Chopped sage (optional), to garnish
  • Extra Virgin Olive Oil (EVOO) and Salt and Pepper, of course!
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