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Risotto with porcini mushrooms and saffron


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For 4 people
1 lt vegetable stock 
organic extra virgin olive oil to taste
1 white onion
3 tablespoons of grated vegan
350 g wholemeal rice
300 g of fresh porcini mushrooms (or a sachet of dried porcini mushrooms)
1 sachet of saffron
1 glass of white wine without sulfites
whole sea salt


Wash the mushrooms and let them into small pieces or soak dry beans.
Heat the oil in a saucepan, add chopped onion and rice and toast for a few minutes.
Deglaze with the wine.
Add the mushrooms and two-three scoops of salty broth along with the water of dried mushrooms (if any).
Cook with more broth until cooked.
A few minutes before you put a sachet of Saffron and stir.
Remove from heat and add the vegan parmesan.
Taste and if you add more salt.

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