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Gourmet Mushroom Risotto

Reviewed: Dec. 9, 2012
I made this for a sit down dinner party and cooked it the day before because I had so much to do the day of the party to prepare for the dinner. The risotto was amazing--creamy and great flavor. I used a chardonnay for the wine. The hint to keep the chicken stock at just below boiling as I cooked the rice was very helpful. As soon as I could feel the least bit of sticking to the bottom of the pan, I quickly added the next batch of stock. I used half the amount of mushrooms as suggested by Myleen and others said in their comments. The only other change I made to the recipe was to reduce the butter to 2 1/2 half tablespoons. Between the olive oil and the butter, I thought it was too much fat. To reheat I put it in the microwave on full power for three minutes 30 seconds and then stirred and put it in for three minutes more and stirred again, then let it sit for a minute. Perfect!
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