Wild Mushroom Risotto

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Wolfgang Puck


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1/3 cup peanut oil

1 large onion, chopped

1 large garlic clove, minced

2 cups arborio rice

1 cup dry white wine

7 vegetable stock or chicken stock, kept simmering

3 tablespoons olive oil

1/2 pound wild mushrooms (such as shiitake, cremini, oyster or portabello), stems reserved for stock

4 tablespoons unsalted butter, chilled and cut into small pieces

1/2 cup grated Parmesan cheese

1 tablespoon chopped Italian parsley

Salt and freshly ground black pepper

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