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Mushroom Risotto
Mushroom Risotto
4.7
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A classic Italian-style Risotto with mushrooms. This dish is very creamy and fits nicely together with red meat or chicken. If you cook the rice slowly it will become creamy and sticky on the outside and firm on the inside. This recipe is made with mushrooms, but you can make the risotto with different ingredients such as chicken, vegetables, fish or meat.

Ingredient List for 6 servings:
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300 gr Mushrooms
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200 gr Risotto rice
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2 teaspoons Olive oil
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1 tablespoon Butter
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1 Vegetable bouillon
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200 ml White wine
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1 tablespoon Parmesan cheese
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1 Garlic clove
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1 Shallot
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10 gr Parsley
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0,25 teaspoon Salt
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0,25 teaspoon Pepper
Instructions:
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Cut the Shallot and the garlic clove, and fry it lightly in a casserole together with the butter and olive oil.
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Add the bouillon, salt and pepper in the casserole.
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Wash the rice and pour it together with the mushrooms in the casserole. Let it boil on low temperature, and stir from time to time.
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At the end when the rice is done add the white wine in the casserole and stir until the wine is absorbed.
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At last sprinkle the Parmesan cheese on the rice and stir.
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