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Butternut Squash and Shiitake Mushroom Wild Rice Risotto

Reviewed: Aug. 31, 2012
The only bad thing I can say is that I should have precooked the wild rice a little, since it takes longer to soften than arborio rice. So the wild rice is still a little hard, but still tastes amazing. I followed the recipe to the letter, except instead of Gorgonzola cheese, I did use a mix of parmigiano reggiano and ricotta (for extra creaminess). The result was out of this world. I also added chicken breast to the final product to make it a meal.
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