Risotto Vol.2! The asparagus risotto I made last time got me into making risotto. This time, I use the mushroom ragu I've already cooked before and had it in the freezer. The same cooking method, but it was harder this time to cook with lots of chunky mushroom. The rice didn't cook perfectly. Asparagus worked better. Lots and lots of parmesan cheese made the risotto very nice. It became incredibly rich dish... I should try with fresh mushroom next time.
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