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Roasted-Garlic Risotto with Mushrooms

Roasted-garlic puree enriches this earthy mushroom risotto. The puree is introduced at the start of the recipe, in the stock, and returns at the end for a final flourish. (You might not need to use all of the stock.) Just-right risotto should be creamy--not too soupy, and not too dry.

Source: Martha Stewart Living, February 2004



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How would you rate this recipe?
  • disraels8242236
    20 JAN, 2019
    The only prob is the enormous amount of time it takes to prep and cook. It took two of more than two hours from start to finish. I'd much prefer if the crook and jailbird, Martha Stewart, would come over and make it. Of course, I'd have to install surveillance cameras to catch her trying to steal my stuff.

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