In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Warm chicken broth either on stove or in microwave, Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat, Stir in shallots, cook for 1 minute to soften, Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes, Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes, Add wine and stir until almost completely evaporated, Begin adding chicken broth, about 1/2 cup at a time, After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup, Do the same for each addition of broth, stirring frequently, Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it, If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done, Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews, Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish, Serve immediately, Note: The cream will make it extra creamy
butter, olive oil, shallots, baby portabella mushrooms, basil, arborio rice, salt, fresh ground black pepper, white wine, chicken broth, lemon, butter, cream, parmesan cheese

Mash enough strawberries to measure 1 cup., Mix sugar and cornstarch in 2-quart saucepan., Stir in water and mashed strawberries gradually., Cook over medium heat, stirring constantly until mixture thickens and boils., Boil and stir 1 minute, cool. Beat cream cheese until smooth; spread on bottom of pie shell. Fill shell with whole strawberries., Pour cooled strawberry mixture over whole berries., Refrigerate until set; at least 3 hours.
shell, strawberries, sugar, cornstarch, water, cream cheese

Lay your bresaola on a plate, slightly overlapping., In a bowl, mix the arugula with the lemon juice, olive oil, salt & pepper., Sprinkle parmigiano over bresaola., Arrange arugula over bresaola., Drizzle any remaining dressing over the bresaola and serve, preferably with a lemon wedge.
bresaola, arugula, parmigiano, lemon juice, olive oil, salt