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Save Knapplc's arm risotto (baked risotto)


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Ingredients:

1.5 cups Arborio rice

5 cups simmering chicken stock, divided

1 cup grated Parmesan cheese

1/2 cup dry white wine, (sauvaun blanc or pinot grigio)

3 tablespoons butter, diced

2 teaspoons salt

1 teaspoon black pepper

1 cup frozen peas

2 small can mushroom pieces, (or 1 cup of fresh mushrooms fried in butter)

 

Directions:

Preheat the oven to 350 degrees

 

Place the rice and 4 cups of the chicken stock in a Dutch oven or heavy casserole dish. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan cheese, wine, butter, salt and pepper, and stir vigorously for 2 to 3 minutes until creamy. Add the peas and mushrooms and stir. Wait and the heat will warm the peas and mushrooms up.

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