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Porcini Mushroom Risotto
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- 1 bunch fresh parsley, leaves only (approx. 20 g)
- 30 g shallot, halved
g fresh porcini mushrooms, cleaned, cut in pieces
or 40 g dried porcini mushrooms, soaked in water until soft, squeezed
- 30 g extra virgin olive oil
- 320 g risotto rice (eg. carnaroli, Arborio) (14 minutes cooking time)
- 60 g dry white wine
- 800 g water
tsp fine sea salt
or 1 heaped tsp meat stock paste
- 30 g unsalted butter, diced
- per 1 portion
- 1861 kJ / 444 kcal
- 8.1 g
- 69.5 g
- 14.4 g
- 2.1 g
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