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        Food by the river


        Mushrooms risotto with spruce tips

        50 g dried Chanterelles (or the equivalent amount of fresh chanterelles)
        100 g arborio rice
        2 shallots
        400-500 ml water
        1 cube chicken stock
        15 g butter
        50 g grated parmesan cheese
        Olive oil
        Salt and black pepper
        Fresh spruce tips

        1. Soak the mushrooms for 15-20 minutes.
        2. Pour off the water and gently squeeze the moisture out of the mushrooms.
        3. Finely chop the onions and mushrooms and fry them with olive oil in a saucepan
        4. Add water and crumbled stock cube.
        5. Boil until the rice is soft and just thick enough.
        6. Mix in the butter and Parmesan. Season with salt and black pepper.
        7. Top the risotto with the freshly-picked spruce tip.  

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