Fine Risotto

Summary

Ingredients

• 1 medium onion (s)
• 200 g rice, risotto rice or simple rice puddin
• 0.25 liter ¼ wine, Riesling dry
• 1 packet cream cheese, (can also be reduced-fat)
• 250 g mushrooms, fresh
• 0.75 liter ¾ chicken broth
• some milk, as needed
• some salt and pepper, freshly ground
• 1 bunch chives

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Instructions

1. Fry the onions and mushrooms in clarified butter, add the previously washed rice and deglaze with Riesling and chicken broth. Let it steep over a very mild heat and stir every now and then.
2. (If you have the time, you can also boil the rice pot, wrap the pot with a towel, put it on the bed, cover it well, there it will cook by itself.)
3. If necessary, add liquid (water) from time to time.
4. When the rice is swollen, fold in the cream cheese and season with salt and pepper.
5. The risotto shouldn`t be too sticky, it should still have a slightly runny consistency.
6. Serve with fresh chives.