Risotto of "ceps

We have used as mushrooms "Ceps" (boletus edulis) dehydrated. For which we have soaked them for 1 hour (do not throw away the water, use the chicken broth).

Chop the onion and sauté with a dash of EVOO.

Add the hydrated mushrooms to the fried onion until cooked (2-3 minutes).

Add the rice and stir for 5 minutes.

Once the rice is fried add little by little the broth (chicken + mushroom water) and stir constantly, when the broth evaporates add another spoonful. It is important to stir so that it is creamy. Approximately a little more than the double of broth that of rice.

After 15-20 minutes the rice is cooked, remove from the heat and add the Parmesan cheese, stir until it has been discarded.

Add salt and pepper and it's ready to serve!