Green Risotto

Cover long-grain rice with water, bring to a boil and swell for an hour.

Lightly pre-saute small chopped onions in butter and a little bit of water and add the pre-swollen long-grain rice. Alternate pouring enough wine and hot clear soup to make the risotto without burning. Keep evaporating liquid and keep stirring risotto.

Cook for twenty minutes with the lid closed and finally add grated Parmesan cheese, wild garlic leaves cut into strips and chopped chervil.

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