Risotto with Funghi

onion finely chopped.

Olive Oil

Saafron

3 Maggi stock

Funghi Porcini (These are Italian mushrooms, usually they sell them dried and you have to soak them in some warm water, otherwise use any other type of mushroom) http://italianfood.about.com/library/rec/blr0090.htm

Parmesan cheese (shredded)

Step 1:

Put a good amount of water in a big pot, add 3 cubes of maggi and bring it to a boil.

Step 2: add olive oil in another pot, and add the onion until it starts sizzling a bit, add the mushroom and saafron and salt. then after that add the risotto and start lightly frying it a bit. Then, start adding 1/2 a cup of the magi water on the risotto and keep on stirring, as soon as the risotto absorbs it, then add again from the water, keep stirring, then the risotto absorbs it, and keep on doing that until the risotto starts getting mushy, when it is almost ready, add the Parmesan and mix it through.

* This method of cooking the risotto is the correct Italian way, and my Italian friend who is a great cook taught me how to do it a la Italian style!