Fine Risotto

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

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

Instructions

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.
(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.)
If necessary, add liquid (water) from time to time.
When the rice is swollen, fold 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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.