Risotto of mushrooms and algae

Risotto of mushrooms and algae

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5.10 / Package(s)
Price incl. VAT, plus delivery
Delivery weight: 250 g


Lentinula edodes (shiitake) mushrooms , seaweed, onion, carrot and dehydrated Courgette.

Method of Preparation:

Place two tablespoons of olive oil in a pan, add to the rice and cook a bit, season to taste. Then add about 100 ml of white wine and let it evaporate. Gradually adding hot water (a little more than twice rice) stirring for about 20 to 25 minutes.

The risotto should be "cheesy" but al dente. When cooked remove from the heat and add him about 25 g of butter. You can also add two tablespoons of Parmesan cheese.

You can replace the water or cream soups. Sprinkle with parsley, chives or basil and serve.

Good appetite!

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