Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Risotto
To serve
How it's done
Risotto
Heat the butter in a pan. Sauté the onion. Add the rice, thyme and bay leaf, sauté until translucent, stirring constantly. Pour in 200 ml wine and simmer for approx. 1 min. Gradually add the remainder of the wine and the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Remove the thyme and bay leaves. Stir in the cheese, season.
To serve
Plate up the risotto, top with the mascarpone, garnish with thyme leaves.
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