Italian Risotto

Summary

Ingredients

• 1 cup rice, (risotto rice) or short grain rice - definitely not long grain rice
• 1 small onion (s)
• 3 tablespoon olive oil
• 1 tablespoon butter
• 1 cube broth (meat, chicken or vegetable broth)
• 1 handful Parmesan, grated, if possible real Grana, Parmigiano, but it can also be Emmentaler
• 250 ml white wine
• 1 handful porcini mushrooms, dried
• 3 tablespoon whipped cream

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Instructions

1. Heat the butter and a little olive oil in a pan, add the finely chopped onions and fry until translucent, sprinkle in the rice and stir until it becomes a little transparent (important: always stir so that nothing turns brown, neither butter, nor onion, nor rice and always watch out for the temperature, hot, but not too hot!). Pour on the white wine and let it reduce a little.
2. Now pour in the meat broth in at least 3 stages and keep stirring. Before the rice gets dry again, add another portion of stock until the rice has the right firmness and consistency, it is important that you keep stirring so that the rice is evenly cooked. Finally stir in a piece of butter and a handful of parmesan under the risotto that is still hot.
3. If the risotto is too dry, add some more stock. If necessary, season with salt and pepper. The risotto tastes best when it is a little soggy (not too soft, not too hard, not too runny and not too dry).
4. According to the Italian cookbook, the original risotto alla Milanese is only made with saffron, but I prefer the version with porcini mushrooms. To do this, soak the dried porcini mushrooms in cold water for 1/4 hour and mix with the risotto while pouring the broth along with the soaking water.
5. If fresh porcini mushrooms are available, briefly toast them in a pan with butter, season with salt, pepper and a little parsley and then mix with the risotto.
6. Any risotto leftovers can also be used to make an excellent soup
7. do. Stir the leftovers into a good broth and refine with a dash of whipped cream.

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