Risotto with Chanterelles

Ingredients

Chanterelles 300 g

Rice 1 cup

Onion 1

Garlic 2 cloves

35% Cream 70 ml

Chicken Broth 1500 ml

Butter 70 g

White Wine 80 ml

First, take a saucepan and cook the chicken broth separately. Then, finely dice the onion. Heat the oil in a frying pan and fry the chopped onion.

Now crush the garlic and fry it over medium heat for 5 minutes. Then add the chanterelles (be sure to chop them) and dilute everything with white wine. Remember to fry the mushrooms until all the liquid has evaporated.

Next, set the onion and chanterelles aside and fry the rice in the same pan for 3 minutes. Then take the broth and carefully add it. Add gradually, stirring constantly. There shouldn't be any liquid left—the rice will absorb it. However, you don't have to pour in all the broth.

When the rice has reached the desired consistency, add the chanterelles and onions, the remaining white wine (50g), and the cream. Mix well, add salt if needed, and serve.

Enjoy!