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New York City Michelin Chefs

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Red Wine Risotto with Mushroom “Marmalade”

An intensely fruity wine like an Amarone boils down to something so rich, it’s almost meaty. Jean-Georges Vongerichten reduces the Italian red with thin slices of earthy mushrooms, then swirls the purply sauce into a risotto; it would be equally delicious on polenta or even on a piece of grilled bread.

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