This Northern Italian classic is all about the method... slowly feeding the rice with stock, stirring with love, and letting every grain soak up the flavor. No cream needed, just patience and a good stir 👨‍🍳 In just 20 minutes you can have a thick, velvety risotto that tastes like it came straight from an Italian trattoria ❤️ 👉 Get the recipe here: https://www.vincenzosplate.com/how-to-make-mushroom-risotto-recipe/ | Vincenzo's Plate
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