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Mushroom Risotto from Dried Mushrooms

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Ingredients

number of servings
4
  • 1 The Onion olive oil Added to
  • 600 g dried mushrooms Added to
  • 300 g Round grain rice Added to
  • 1600 ml vegetable broth Added to
  • grated cheese Added to
  • 4 tablespoon butter Added to
  • 2 pcs bay leaf Added to
  • soy sauce Added to
  • salt and pepper Added to
  • ground caraway Added to
  • garlic Added to
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Directions

30 min.
1. Step

In a non-stick pan, let the fresh mushrooms simmer with soy sauce and thyme for approximately 10 minutes.

2. Step

In a pot, we sauté the onion with the rest of the spices and bay leaf until golden. Then we add the rice, gradually pour in the broth while stirring on a gentle flame. When the rice is a bit softer, add the mushrooms together with the juice. Season to taste if necessary. When the rice is fully cooked, add butter and grated cheese.

3. Step

Let it simmer for a while. Then remove from heat and leave it under the lid for a few more minutes.

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