RISOTTO WITH MOZZARELLA AND MUSHROOMS

First course

11 oz Carnaroli or Arborio rice
2 oz onion, finely chopped
3 oz dried mushrooms (porcini or mixed)
2 tbsp olive oil
6 oz mozzarella, diced or chopped
2 oz cream
2 tbsp parmesan, grated
1/4 cup white wine
2 tbsp parsley, chopped
1 qt broth (vegetable or chicken)

Put broth in a pot and let it boil; lower the heat until it sims.
Soak dried mushrooms in warm water for about 20 minutes, drain them carefully.
Put a big skillet on medium heat and drizzle the olive oil, as soon as it warms, add onions and cook it gently for 5 minutes, then add mushrooms, stir.
At this point add rice, stir it continuously for a couple of minutes and add wine; let it evaporate.
Cook for 15-18 minutes (following your taste) adding a cup of broth from time to time (only when the previous broth is almost absorbed).
Just before the rice is well done, take the skillet away from heat and add mozzarella, cream and parmesan stirring well to combine.
Serve hot, drizzled with chopped parsley

If you want a little less fat, you can use ricotta melted with milk instead of cream.