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In a large frying pan, sauté the Extra mixed mushrooms for 15 minutes until it is thoroughly thawed and there is no more cooking water.
In a frying pan, heat the olive oil and butter. Sauté the shallots and add the rice. Mix well so that it does not turn brown.
As soon as the rice is pearly, pour the white wine, let it evaporate while stirring. Pour in a ladle of hot stock and mix. Continue cooking by adding a little stock and continue cooking the rice for about 20 minutes.
When the risotto is cooked, add the mushrooms and add the cold salted butter. Mix well and serve with Parmesan cheese.
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