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Recipe of the week

Risotto with eggplant and mushrooms
Risotto with eggplant and mushrooms
200 g mushrooms 
200 g rice (Arborio or Carnaroli) 
30 g Parmesan cheese 
40 g butter 
20 ml oil 
50 ml white wine 
100 ml CREMIO cooking crème 
1 cube of mushroom broth 
700 ml warm water 
parsley 
salt and pepper 
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