Mushrooms clean, wash. If you use dried - soak. Peel the onions and finely chop; mushrooms cut into large chunks and fry all together in a pan with oil.

Add the rice and sauté 3-5 minutes, stirring constantly.

Add the wine and 1/4 of the broth, reduce the flame and simmer until the liquid has evaporated. Again add the liquid and simmer, stirring occasionally. Thus, simmer about 20 minutes, adding liquid in 3-4 passes.

Just before serving, add the remaining broth, cheese and cream and spices, bring to a boil, stirring occasionally; remove from heat and serve.

"Risotto," according to the viscosity should resemble sticky rice porridge, and the "rice grain", the structure should remain "al dente"*. Bon appetit! [i][b]*Al dente (Al dente)[/b] in Italian means[b] "to the tooth" [/b]and describes the state of the paste when it is ready, but still quite solid and did not have time to soft after boiling. If you prepare, such as spaghetti, when raskusyvanii properly cooked pasta, your tooth should feel the resistance, like in the core of each spaghetti hidden solid string. In addition to the pasta, al dente can also mean a degree of readiness of rice in risotto, and even vegetables. With rice everything is clear – every piece of rice, soft on the outside, the inside should be firm enough in order to pleasantly crunch when raskusyvanii. In the case of vegetables also require some experience in order to cook them properly – vegetables (e.g., carrots) should be completely cooked, al dente does not mean that inside they be undercooked. [/i]