for 4 person

Risotto

1 tbsp	butter
1	red onion, finely chopped
350 g	risotto rice
5 sprig	thyme
2	bay leaves
5 dl	red wine (e.g. Merlot)
7 dl	vegetable bouillon
50 g	grated Parmesan
	salt and pepper to taste

To serve

100 g	mascarpone
5 sprig	thyme, leaves torn off

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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