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Gourmet Mushroom Risotto
August 03, 2007

This was a fantastic recipe for my first attempt at making risotto. I did cut back on the amount of mushrooms. I used 8 oz sliced white and 8 oz. sliced baby bellas. We don't drink wine and I didn't want to buy a bottle and just use 1/2 cup, so I omitted the wine and used chicken broth in its place. Do be prepared to literally stand at the stove and stir for 20 minutes, though. I wasn't able to get away from it for more than a few seconds at a time or it would start to stick. This made an elegant dinner paired with Sensational Sirloin Kabobs from this site.

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