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Ingredients
  • 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
  • ½ cup white wine
  • 1 cup chicken stock (or vegetable, warm)
  • 1 tablespoon butter
  • ½ cup parmigiano reggiano (grated)
  • salt & pepper to taste
  • ¼ teaspoon truffle oil (optional)
  • 1 handful parsley (optional)
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