Shitake Risotto

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I make this different every time depending on what I have in the house. I start with the rice and some butter in a hot pan, and let it sizzle for a few minutes. In a second pan, on low, I have water, white wine, and chicken bouillon cubes simmering. I do not measure these. You do need a few cups worth. Toss in the shitake mushrooms, and one ladle of the warm liquid. Stir frequently, let the liquid cook off. Add one ladle of the liquid, stir frequently, let the liquid cook off. Repeat for 30-40 minutes, until the rice is fully cooked. It should be creamy and smooth; if they are crunchy at all, they are not ready. Once they are done, add some Parmesan cheese to taste and stir.

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