Mushroom Risotto Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup finely grated Parmesan

1/2 teaspoon salt

2 tablespoons unsalted butter

2 teaspoons chopped fresh parsley leaves

4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish

1/2 cup finely chopped shallots

1/2 teaspoon freshly ground black pepper

5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth

1/2 cup heavy cream

1 cup dry white wine

1 tablespoon olive oil

1 teaspoon chopped fresh thyme

2 cups arborio rice

1 to 2 teaspoons truffle oil, optional

1 teaspoon minced garlic

12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired

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