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Export 8 ingredients for grocery delivery
Step 1
Add 1 tbsp of the olive oil to a large skillet or frying pan and bring to medium high heat, add shallots and cook until translucent (about 2-3 minutes). Add Arborio rice & mushrooms, stir to coat rice and mushrooms with oil.
Step 2
Increase heat to high, add white wine. Let rice and mushrooms absorb the wine while the wine cooks off (2-4 minutes). Reduce heat back to med high.
Step 3
Add about half the chicken stock. As the rice absorbs the stock continue adding stock gradually. Stir constantly.*Preferably, your chicken stock is in a sauce pan and warmed for best results and a shorter cooking time.
Step 4
Continue cooking until the rice is almost all the way cooked through, it should be al dente with a firm center (approx 15-20 min).
Step 5
When rice is cooked, reduce heat to low. Add butter and stir, then gently stir in the Parmesan cheese reserving some for topping the risotto.
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