Ticino risotto

Ingredients for 4 servings:

• 250 g risotto rice
• 1 tbsp olive oil
• 1 onion(s), finely chopped
• 1 dl white wine
• 8 dl broth
• g Parmesan, grated
• 150 g porcini mushrooms, dried
• salt and pepper
• Parsley and olive oil, for garnishing

Instructions

Working time approx. 30 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 52 minutes

Heat the oil over high heat and sauté the onion until golden brown. Add the risotto and mushrooms, stir, and deglaze with the white wine. Gradually add the stock a little at a time, stirring constantly. Then reduce the heat slightly and continue simmering for about 20 minutes, until the stock is used up. Season with salt and pepper to taste. When the risotto is cooked, remove the pan from the heat, stir in the grated Parmesan cheese, and let it simmer briefly. Before serving, drizzle with a little olive oil and garnish with parsley.