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Title: RISOTTO AI FUNGHI

Categories: Pasta/rice, Tested

Yield: 3 Servings

300 g Rice (Arborio/Vialone)

Fresh mushrooms
Dried mushrooms

1 Stock cube

- &/or veg. extract

200 ml White wine

- or very dry cider
Salt
Butter
Grated parmesan

1) Fry the onions in butter; add the fresh mushrooms (sliced) and fry for a while, then add the rice and fry a bit longer; then add the wine or cider.

2) Simmer some dried mushroom in the stock, then add the stock a bit at a time filtering out the mushrooms; add the mushrooms to the rice only at the end, so they're nice and soft.

3) Add butter & parmesan and eat!

Source: My own recipe.
: Posted by Anna Mazzoldi <mazzoldi@iol.ie>





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