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Autumn Rizotto With Mushrooms And Chestnuts


Autumn Rizotto With Mushrooms And Chestnuts


1 liter of broth
6 white mushrooms, soaked in water
100g butter
salt to taste
pepper to taste
1 tablespoon olive oil
1 onion
1 clove garlic
8 chestnuts
400 g different mushrooms
300 g rice
30 g Parmesan
3 tablespoons mascarpone


Boil gently the broth and add the white mushrooms with water.

Meanwhile in a deep pan melt the butter in 60 of butter, add olive oil and fry until golden onion, garlic and chestnuts.

Season with salt and pepper.

Add the remaining mushrooms and simmer for another 1-2 minutes, then move the contents of the pan into the pot with the broth.

Add rice and make up more broth, if necessary, so that the rice can be completely covered.

Simmer for about 20 minutes, stirring periodically.

Add the mascarpone and the grated Parmesan and mix well.

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