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Mushroom cream risotto made with alternative rice noodles
Slice onions and mushrooms thinly
Heat olive oil in a pan and sauté the onions
Add mushrooms and sauté together
Add risotto rice and stir-fry until translucent
Pour in white wine and let the alcohol evaporate
Add broth little by little while stirring over medium heat until the rice is cooked
Season with salt and pepper
Mix in heavy cream and parmesan cheese
Plate the finished risotto and sprinkle with parsley
