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Wild Mushroom Risotto Recipe

364 faves | 6 recommends
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Food Republic
Related tags
main-dish gluten free mothers' day dinner italian
Nutrition per serving    (USDA % daily values)
CAL
622
FAT
85%
CHOL
17%
SOD
44%

Comments

Very good and if you don't have chicken stock you can substitute with water which is what I did. Turned out very tasty!
Jacqueline Abrams   •  2 Oct   •  Report
mouth watering :P
Suzy Shakeshaft   •  8 Jul   •  Report
I've never tried using red wine to make my risotto as I usually use a dry white. This is worth a try.
Vivian Tero   •  22 Jan   •  Report
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Ingredients for 4 servings

4 1/2 cups chicken stock, hot

1/4 cup olive oil

2 cups assorted wild mushrooms, such as shiitake, porcini and morels

1 small onion, finely chopped

1 1/2 cups arborio rice

1/2 cup red wine

2 tablespoons unsalted butter

1/2 cup parmesan cheese, freshly grated

2 tablespoons marjoram, chopped

salt and freshly ground black pepper

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