Fine risotto

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 200 g rice, risotto rice or simple rice pudding
• ¼ liter of wine, dry Riesling
• 1 pack of cream cheese (can also be reduced-fat)
• 250 g mushrooms, fresh
• ¾ liter chicken broth
• some milk, as needed
• some salt and pepper, freshly ground
• 1 bunch of chives

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Starter or light main course

Sauté the onion and mushrooms in clarified butter, add the previously washed rice, and deglaze with Riesling and chicken stock. Let it simmer over very low heat, stirring occasionally. (If you have time, you can also bring the rice pot to a boil, wrap it in a towel, place it in your bed, and cover it tightly; it will cook naturally.) Add more liquid (water) as needed. When the rice has swelled, stir in the cream cheese and season with salt and pepper. The risotto shouldn’t be too sticky; it should still have a slightly runny consistency. Serve with fresh chives.