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The flavors of dried and fresh mushrooms carry through in this proper Italian risotto, made from plump Arborio rice, which absorbs plenty of mushroom stock until it's meltingly tender on the outside but still sturdy within.

Source: Martha Stewart Living, February 2010
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66
  • DavidNelso81736
    25 JUN, 2016
    EXCELLENT AND ADDICTIVE. This is one of the best things you will ever eat if you like mushrooms in the least, everyone loved it that I gave it to.
    Reply
  • ziggers1088
    23 MAR, 2010
    I followed this recipe exactly and used porcini and oyster mushrooms. The result was a VERY bland dish that tasted like it needed herbs or other flavoring. Neither my husband nor I liked it and I would not make it again.
    Reply
  • nicoletica
    12 FEB, 2010
    I made this last night and it was FANTASTIC! I used shiitake mushrooms and it was delicious. Can't wait to make it again.
    Reply

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