This started with some really nice mustard greens from the farmer's market. It grew when I got in a risotto sort of mood, and I thought well why not mustard on mustard, and why not lemon with that? How could that be bad? It's not. It's really very good.
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<br />** I used Dusseldorf mustard which is smooth and creamy and lends itself to this risotto really well. If you use another kind - say Creole or stone ground - you will have another mustard experiece that I am sure will also be tasty ***

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