risotto centovalli

Do you like risotto? If you do, forget about everything you have tried before. This is THE risotto, copied from the famous centovalli restaurant in the south of Switzerland. Believe it or not, the ingredient list might be surprisingly simple, but do me a favor: Try this one and let me know what you think!!

Ingredients for 4:

- 300g Risotto Arborio

- 1 dl of Barbera red wine

- vegetable stock / about 4 dl, hot

- 2-3 TBS of butter

- 100g Gorgonzola dolce (or Gorgonzola-Mascarpone)

- 30g (or more if you wish) of dried ceps (boletus) - soaked into hot water

- 1 TBS of finely chopped fresh rosemary

Optional, but if you add this, it will turn out even better:

- Spice mixture, composed of the following, one knife point each: Nutmeg, clove (powder), paprika and thyme)

Preparation:

Cut about 1/4 of the ceps into small pieces, and add them together with the rosemary and the spice mixture to the butter (add a splash of olive oil in order not to burn the butter) at medium heat and let the flavors develop for a few minutes.

Increase the temperature and add the rice, braise for five minutes, always stirring, then add the red wine, and let evaporate the alcohol for about one minute. Add the water of the mushrooms as well, this is important flavor you need!

From now on, you don't stop stirring, and you add little by little the vegetable stock: 0.5 dl, wait, stir, and so on, for about 15 to 20 minutes. Try the risotto, it should be a bit firm!

When you are satisfied with the texture, add the cheese and the ceps, stir well again, and serve hot.

Please let me know if you agree with me - that this is the best risotto I know!