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Gorgonzola and Wild Mushroom Risotto
May 30, 2010

Fantastic flavor--the gorgonzola (I used blue cheese since I had it around) adds a subtle delicacy to it. Very fancy tasting. Any sorts of mushrooms could work with it. I used locally grown oyster, crimini and shiitakes, fresh. Added a bit of fresh rosemary with the cheese and skipped the cream. Would probably use the cream in colder months, but in summer it seems too heavy. Definitely making this again!

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