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- In a pan, saute the coarsely chopped onion with a little oil. Add the rice and deglaze with white wine. Add the mixed meat and vegetable broth, adding more as appropriate so that it absorbs.
- While the rice is cooking, fry the garlic cloves in a separate pan with butter until crispy.
- When the risotto is cooked, stir in Parmesan and remove from heat.
- Sprinkle garlic on top and serve.
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