This recipe was originally found at cookbook.cookwithmilo.com.
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Ingredients
| 4 tablespoons | olive oil | |
| 2 lbs | mushrooms of your choice | |
| 1 medium | yellow onion | |
| 2-3 cloves | garlic | |
| 1.5 cups | Arborio rice | |
| .5 cup | dry white wine (doesn’t have to be fancy, but make sure it’s not too sweet) | |
| 8-10 cups | chicken broth (homemade is best, or store-bought low-sodium) | |
| fresh thyme leaves stripped and chopped A couple sprigs of - or 1 tsp dried thyme | ||
| 1 cup | (or more) of freshly grated Parmigiano | |
| 2 tablespoons | butter (more won’t hurt) |
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