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Gourmet Mushroom Risotto

Reviewed: Feb. 21, 2013
This recipe is amazing. This was my first time making it, and it was soooo good. I, too, cut out a lot of mushrooms. I used an 8oz package of baby bellas and chopped them. Instead of parm, I added a small handful of crumbled goat cheese at the end and only 2 tblsps of butter (too fatty with the cheese). I was inspired by this amazing risotto I had at an Italian restaurant which was made with goat cheese, honey and rosemary. Next time I am trying that without the mushrooms. This is so versatile...you could add seafood, asparagus, whatever. Such a great basic risotto start. Liquid amount was perfect, stirring is the key. It took me more like 30 minutes of stirring. Goat cheese is KEY!
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