Creamy Mushroom Risotto Recipe
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Golden brown mushrooms are folded into this creamy mushroom risotto, made even more delectable by a scoop of mascarpone.
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INGREDIENTS
- Extra virgin olive oil - Cremini mushrooms - Shiitake mushrooms - Chicken stock - Shallot - Garlic - Arborio rice - Dry white wine - Mascarpone - Fresh thyme - Parmesan - Kosher salt
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In a large wide skillet, heat 2 Tbsp of the olive oil over med/high heat. Add the mushrooms to and cook until they have lost their moisture and are golden brown, about 10 mins.
INSTRUCTIONS
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Remove to a plate and reserve. Pour the stock into a medium saucepan and bring to a simmer over low heat.
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Add the remaining tablespoon olive oil to the pan Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.
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Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.
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Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.
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