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Risotto ai funghi ordinari

(Risotto with mushrooms)

Clean the mushrooms very carefully, cut them in medium pieces and put them in a saucepan with oil, slices of garlic clove, parsley, salt and pepper. Let them cook for half of the right cooking time and, if they are a bit dry, add half glass of white wine or some broth, then add the rice and cook it with some other broth: at the end of the cooking add abundant butter.

The amount for a kilo of rice is half kilo of mushrooms and two hectograms of butter.

Text Tebaldo Lorini
Translated by Gianna Toni

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