Boletus and Parmesan Risotto

First we take two casseroles. In one of them we cook the wine and in the other one we cook the chicken broth.

Put a casserole with the oil, cut the onion into cubes and fry it. Let it brown and add the rice, mix it and add the wine, let it evaporate while stirring.

Once the wine has evaporated, we add chicken broth little by little, the rice should never be neither too much nor too little broth, so we will have to keep turning and monitoring its hydration during the 20 minutes of cooking over medium-low heat.

In this recipe I have used dehydrated boletus so I have added them after adding half of the broth.

After 20 minutes of cooking, half of the Parmesan cheese is added, mixing it with the rice and obtaining a creamy consistency.

Let stand 3 minutes and plate. Add the rest of the Parmesan cheese and chives on top. Enjoy!