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Creamy Risotto with Mushrooms & Truffle Pecorino Cheese | Recipe | Kitchen Stories
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Ingredients
- 160 g risotto rice
- extra-virgin olive oil
- salt
- pepper
- 1 onion
- 350 g vegetable broth
- 50 g Truffle pecorino cheese
- 0.3333333333333333 carrot
- 0.3333333333333333 celery
- 1 tbsp parsley
- 100 g brown mushrooms
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