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1. if you can't find leek you can use green onion instead.
2. always put stock little at a time, don't put all the stock at once because you might not need all.
- Place the stock and wine in a lrge saucepan and keep at simmering point on the stove top.
- Heat the oil and butter in a large saucepan. add the mushrooms to the pan and cook for 5 minutes, or until tender. add the rice and stir for 1 minute, or until translucent.
- Add 1/2 cup hot stock, stirring constantly over medium heat until the liquid is absorbed. continue adding the stock, a little at a time, stirring constantly for 20-25 minutes, or until all the rice is tender and creamy.
- Stir in the parmesan and chopped parsley and heat for 1 minute, or until all the cheese has melted. serve drizzled with balsamic vinegar and topped with parmesan shavings.
This recipe was contributed by msurati on 25 Feb 2002
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