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Ingredients
  • 1 tbsp of vegetable oil
  • 4 tbsp (½ stick) of salted butter, divided in half
  • 2 large shallots, diced
  • 24 oz (or three 8 oz packages) of Baby Bella mushrooms, sliced
  • 1 tbsp of crushed garlic
  • 2 cups of Arborio rice (make sure you use Arborio rice for a risotto)
  • 4.5 cups of mushroom broth (or chicken, garlic or vegetable broth - I used 4.5 tsp of Mushroom Better Than Bouillon + 4.5 cups of water)
  • ½ cup of a dry white wine (white cooking wine is fine too - but if you don’t use wine, add another ½ cup of broth)
  • 1 tsp of seasoned salt
  • ½ tsp of black pepper
  • ¼ tsp of Italian seasoning
  • ¼ tsp of dried parsley
  • ½ cup of grated Parmesan cheese
  • 1 tbsp of white or black truffle oil
Steps
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