Porcini Risotto with Chili Parmesan Crackers

For the Chili Parmesan Crackers, slice chili as thinly as possible. Sprinkle 6 tablespoons Parmesan loosely into a non-stick skillet, sprinkle with the sliced chile, and cook over medium heat until lightly browned. Let mixture cool briefly, turn and brown on other side as well. Break cheese slice into small pieces.

For the porcini risotto, boil approx. 500 ml water, dissolve KNORR Golden Eye Beef Soup Cubes in it. Clean the young onion, wash and cut into 1/2 cm thick slices. Sauté rice and young onion in oil until translucent and deglaze with wine. Stir in porcini mushrooms. Once the liquid has evaporated, gradually pour in the soup and simmer the rice, stirring constantly, until al dente. Total cooking time about 20 minutes.

Season risotto with salt and pepper, stir in margarine, parsley and remaining Parmesan. Let the risotto stand for 2 minutes and serve the porcini risotto garnished with the chili Parmesan crackers.

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