Risoni of red lentils with porcini mushrooms and chestnuts

Procedure

In a saucepan, prepare 2 liters of vegetable broth.
Pour a drizzle of extra virgin olive oil into a saucepan and toast the risoni for a minute. Subsequently deglaze the risoni for a minute with 1⁄2 glass of white wine.
After a minute, add the vegetable broth to cover the risoni.
In another pan, pour the garlic, oil and porcini mushrooms previously cut into cubes and cook for about 20 minutes over medium heat. When the risoni have cooked for about 8 minutes, add the porcini mushrooms and finish cooking until you reach 13/14 minutes.

Meanwhile, prepare the cheese fondue as follows: pour the fresh cream into a saucepan and heat over medium heat, add a part of the cheese and mix with a wooden spoon. Continue to add the cheese a little at a time and mix continuously.

Leave to thicken for a few minutes, turn off the heat, add a knob of butter and a drizzle of extra virgin olive oil. Let the risotto rest for a minute in the pan with the lid, then serve, adding the chestnuts and fondue.