Woodland Risotto

Serve 6

Prepare the broth following the instruction on the package. In a saucepan, sauté the chopped onion together with the extra virgin olive oil; add the carnaroli rice and toast it for few minutes, deglaze with the white wine and let it evaporate. Continue cooking, incorporating the broth a little at a time. Drain the Èboscomix mushrooms and sauté them  in a pan with minced garlic and parsley. Five minutes before the rice is cooked, add the mushrooms. When the risotto is ready, remove it from the heat, stir in the butter and parmigiano, plate it up and decorate with the melted fondue, julienne of speck and serve.