Risotto with Blueberries and Chanterelles

Clean chanterelles, halve or quarter large specimens.

Foam the butter in a wide saucepan.

Sauté ginger and chopped shallots until translucent, then add rice and stir-fry.

Deglaze with white wine and simmer.

Next, add ladlefuls of the boiling chicken soup, stirring repeatedly.

Meanwhile, heat some butter and oil in a large frying pan.

Fry the chanterelles at a good temperature, sprinkle with a little lemon juice, season with salt and pepper.

When the rice is ready, add the cheese and the whipped cream. Then fold in the blueberries and the chanterelles.

Put everything in a warmed bowl and serve sprinkled with Parmesan cheese and fresh blueberries.

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