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Risotto Stuffed Mushrooms

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Member since 2006

Serves | Prep Time 8 | Cook Time 28


2 packages stuffing mushrooms, cleaned, stemmed and de-gilled
2 T olive oil
3 cups chicken broth
2 T butter
1/2 cup chopped onion
2/3 cup Arborio rice
1/2 cup Gruyere cheese, shredded
1 1/2 t truffle oil
salt and pepper to taste

Heat oven to 350 degrees.

In large bowl, toss mushrooms with olive oil. Place mushrooms on baking sheet and bake in 15 minutes.

Set aside to cool.

Simmer chicken brother in medium saucepan.

In another saucepan, melt butter.

Add onion and cook until softened.

Stir in rice to coat about 2 minutes.

Add a 1/2 cup of chicken broth, allow to absorb and repeat until broth is gone.

Turn off heat, stir in cheese and truffle oil into hot rice.

Season with salt and pepper.

Set aside to cool.

Spoon cooled risotto into mushrooms.

Place on baking sheet.

Bake in heated oven for 12 minutes.

Turn on broiler.

Broil until rice is slightly browned.

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