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- Ingredients
- Recipe
- Rice for risotto1 cup
- boiling water1 l
- Crushed garlic2 unit(s)
- White wine1/2 cup
- Chopped Champignon1 unit(s)
- Cottage cheese1 tablespoon
- Butter2 dessert spoon
- grated cheese1 unit(s)
- Brown the garlic in a tablespoon of butter, add the rice and let it cook for a while. Add the white wine and let it evaporate. Gradually add the boiled water with the broth.
- stirring constantly so it doesn't stick. When the rice is ready, but not completely dry, turn off the heat, add the butter, the curd and the mushrooms. Mix lightly. Sprinkle with grated cheese and serve hot.
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