Azazzel
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Last Active 07-10-12 12:15 am
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Mushroom Risotto

Warm broth till near simmering on low. Cook mushrooms over med-high heat in 2tbsp oil then remove with liquid. Saute shallots in 1tbsp oil for a min. Add the rice and stir for 2 min then hit it with the wine. Once the wine is absorbed add a ladel of the broth and continuously stir till absorbed then repeat. After about 20 minutes and the broth is gone your rice should be al dente; add the butter, mushroom, chives, and parmesean.
1Skillet
Skillet


6 c. chicken broth (I suggest low sodium)
2Claude Debussy
Préludes, Book I, L. 117


3 tbsp olive oil
3Portishead
Dummy


1 lb portobello
4Infected Mushroom
Converting Vegetarians


1 lb other mushrooms
5Swans
The Great Annihilator


2 diced shallots
6Damien Rice
O


1 1/2 c. Arborio rice-Any short grain will do nicely
7Iron & Wine
Woman King


1/2 c. dry white wine
8Archives
Decline


3 tbsp chives
9Butterfly Temple
Vremya Mary (Time of Mara)


4 tbsp butter
10Terminal Cheesecake
Angels in Pigtails


1/3 c. grated parmesan
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