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Porcini mushroom risotto
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- 30 g eschalot, cut into halves
- 300 g fresh porcini mushrooms, cut into pieces (see Tips)
- 30 g extra virgin olive oil
- 320 g Arborio rice
- 60 g dry white wine
- 800 g water
- 1 tsp sea salt (see Tips)
- 1 ½ tbsp unsalted butter, cut into pieces
- fresh flat-leaf parsley, chopped, to garnish
- per 1 portion
- 1778.5 kJ / 425.1 kcal
- 7.3 g
- 68.3 g
- 12.3 g
- Saturated fat
- 3.9 g
- 2.9 g
- 486 mg
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