Risotto with Chard and Pine Nuts

A delicious mushroom dish for any occasion!

Sauté and stir the raw long grain rice with the diced onions until each grain of rice is surrounded by a layer of butter.

Soak the dried mushrooms for half an hour in a quarter of a liter of white wine and a quarter of a liter of water, then pour the liquid through a dish, cut the mushrooms into strips and add them to the fried long grain rice.

Briefly douse with the mushroom water, gently simmer for ten minutes with the pot closed.

Clean the chard, rinse, cut into strips and now add to the long-grain rice form, pull again ten minutes and season with salt and pepper and grated Parmesan.

Roast the pine nuts with a little butter until golden brown and sprinkle over the finished risotto form.

When buying pine nuts, pay attention to the harvest date, they taste very easily rancid.

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