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Gourmet Mushroom Risotto

Reviewed: Mar. 6, 2013
I made this a few weeks ago, I changed it up by using a variety of mushrooms (probably more then called for) and it was a hit! I am making it again tonight and will be adding some shredded chicken in as well. The key to this dish being a success is making sure your stock is near by not quite boiling so that you don't reduce the temperature of the pan. I also used home made from scratch stock so it has a bit more flavour then store bought. Definitly a winner and would recommed this recipe to anyone who had avoided making risotto as they felt it was too difficult.
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