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Gourmet Mushroom Risotto

Reviewed: Nov. 11, 2012
I've made this twice now. It's incredibly good. However I'm trying to achieve softer rice. I'm hoping someone can give me a tip for some part of this tutorial to achieve softer rice. I already turned up the heat on the broth a bit and it helped slightly. I'm thinking I should let the rice sit in the boiling broth without stirring so it cooks more thoroughly?
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