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10 white mushrooms

2 tablespoons olive oil

1/4 cup chopped onion

1/4 cup finely minced scallions

1 cup Italian short-grain (risotto) rice  

2 1/4 cups chicken stock or water

2 tablespoons butter

1/4 cup grated Parmesan cheese




Wash and slice the mushrooms sauté together with onions drain and set aside. In a sauce pan in medium heat add butter and rice steer till absorbed add ½ a cup of water and or chicken stock steer until absorbed repeat above until all the liquid is used if the rice is done stop if not add another ½ a cup of liquid till the rice is done and your risotto mixture is liquid but not soupy, at this point add your mushrooms, parmesan, salt and pepper to taste and let set for 10 minutes covert.





 Enjoy and for now and in the future eat well                                

Kallh Wreksh



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