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risotto |
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50g butter |
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cook 5 minutes |
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1 onion |
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chop |
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250g arborio rice |
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cook several minutes |
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30g dried wild mushrooms |
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soak |
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mushrooms |
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250ml boiling water |
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stock |
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mix |
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gradually add over a moderate heat, stirring after each addition and letting it almost boil dry |
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250ml white wine |
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500ml wild mushroom soup |
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stir in in batches, simmer 25 minutes or until just tender |
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150g button mushrooms |
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chop roughly |
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fry 5 minutes or until tender |
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stir in, cook few minutes longer |
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25g butter |
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50g parmesan |
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grate |
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sauce |
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200g shiitake mushrooms |
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slice |
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fry 1 minute |
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50g butter |
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lemon juice |
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toss in |
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salt and pepper |
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150ml cream |
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mix |
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stir in, boil rapidly 3 minutes or until thickened slightly |
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40g tartufato |
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garnish |
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parmesan |
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Shave, sprinkle over moulded risotto mounds |
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