Ingredients: 500g of rice, 2 glasses of chicken bullion, 1 large onion, half glass of white wine, 250g of fresh mushrooms or 40g of dried ones, a tablespoon of butter, few tablespoons of sour cream, crushed parmesan cheese.
Cut the onion into little pieces (half for a glass of rice), fry on oil for a while, and when it gets a little golden colour, put the rice. Stirring, wait for the rice to fry a little (approximately 1 minute). Put a glass of bullion and the wine into the rice. After about 2 minutes add prepared mushrooms. Risotto may be prepared with any mushrooms, however the best are the ones with strong aroma (boletus edulis). Sliced mushrooms (1 portion is about 100g of fresh or 20g of dried mushrooms) first have to be fried for few minutes, pour on the bullion so it covers the mushrooms and stew it for few more minutes. Next, mix the mushrooms with rice, pour 1 more glass of bullion, and stir (the rice is likely to "glue" at the bottom) waiting for the rice to take in all the bullion. At the end, before the last stir, add 1 tablespoon of fresh butter and few tablespoons of thick sour cream. It is also good to sprinkle it with parmesan (but not any other kind of cheese).
