2 onions
2 cloves garlic
2 liters chicken or vegetable broth
150 g Parmesan cheese
50 g butter
4 tbsp olive oil
5 dl risotto rice
1 dl white wine
5 dl false morels, pre-processed and chopped (check false morel preparation instructions from a good mushroom book or online!)
2 dl dried nettle or fresh flat-leaf parsley
salt and black pepper from a mill
Finely chop the onions. Prepare and heat the chicken or vegetable broth in a pot. Grate the Parmesan. Heat 40g butter and 4 tbsp olive oil in a large pan or pot. Sauté the onions until soft in the butter-oil mixture, then add the rice once the onions have softened. Toast the rice grains with the onions until their surface becomes translucent, but do not let them burn. Pour in the white wine and continue stirring the rice. Add the pre-processed mushrooms according to instructions. When the liquid starts to evaporate, ladle in the prepared chicken broth so that the risotto cooks continuously in the liquid. Stir the risotto and gradually add more broth. Risotto cooking takes about 15–20 minutes. You can also cook the risotto halfway in advance and finish it just before serving. When the rice tastes almost cooked, add the nettles or flat-leaf parsley. Remove the cooked or slightly al dente risotto from the heat and finally add almost all the grated Parmesan and 10g butter. Stir the cheese and butter into the hot risotto until they melt. Taste to see if the risotto needs salt. You might not need to add any at all, as chicken broth and cheese are salty. Serve the risotto either in individual portions or on a large platter and garnish with Parmesan, black pepper, and a drizzle of good olive oil.
