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Export 13 ingredients for grocery delivery
Step 1
Warm broth over low heat in a small saucepan.In a heavy skillet melt half of the butter over medium heat
Step 2
Add mushrooms and shallots and saute until tender, about 8 minutes
Step 3
Add garlic, thyme sprigs, salt and pepper and stir for an additional minute
Step 4
Remove mushroom mixture from pan and set aside.Add remaining butter to pan over medium heat
Step 5
Once melted, add rice and stir until rice begins to look translucent, 3-4 minutes.Add ¾ cup dry white wine and lemon juice and bring to a simmer, stirring constantly until liquid is absorbed
Step 6
Add mushroom stock or 1 cup of vegetable broth and stir until almost all broth is absorbed
Step 7
Continuing adding broth 1 cup at a time, and stir until liquid is almost absorbed
Step 8
(This step takes 20-25 minutes.)Add mushrooms mixture into the rice and stir to combine
Step 9
Gently stir in heavy cream and parmesan cheese and cook for an additional 5 min on low heat
Step 10
Risotto should be creamy, but firm to the bite
Step 11
Transfer risotto to a serving bowl and top with freshly ground pepper, shaved parmesan and fresh parsley.
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