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Gregg Bracke
Risotto with red wine and mushrooms
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Ingredients
Directions
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Heat the oil in a thick-bottomed pan and fry the onion on low setting for about 5 minutes.
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Add the parma ham, mushrooms and rosemary and stir fry on high setting for another minute.
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Stir in the rice and let lightly stir until all the grains shine. Extinguish with the wine and let it boil at high speed.
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Then pour the hot stock little by little and keep stirring until the rice has absorbed the moisture. Add enough broth and let it be absorbed by the rice again.
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After about 20 minutes, all the broth is taken up and the rice is cooked. Turn off the heat source and stir in the butter.
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Nutrition
450Calories
Sodium0% DV0g
Fat20% DV13g
Protein26% DV13g
Carbs21% DV62g
Fiber0% DV0g
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