Mushroom risotto
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Ingredients
4
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Preparation
Preparation15 min
Cook time30 min
- In a food processor, finely chop the mushrooms. In a large heavy soup pot, heat the butter and oil over medium heat. Add the onions and saute until soft, around 1o minutes.
- Add mushrooms and saute until tender, around 3 to 5 minutes.
- Stir in garlic and herbs and saute around 2 minutes more. Stir in the rice and let cook for around 1 minute.
- Stir in the white wine and let cook until it is mostly absorbed. Add one cup of the broth and let simmer, stirring occasionally, until it is absorbed. Stir in the red wine.
- Continue adding broth by the cupful until each is absorbed, stirring occasionally, until the rice is fully cooked and it is a nice creamy texture - about 30 minutes or so.
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