Chanterelle Risotto

First, carefully wash the chanterelles, carefully pat dry and cut into small cubes. Peel and chop the garlic and onion.

Heat the oil in a pan and sauté the onion and garlic briefly. Add the risotto rice and sauté until the grains become slightly translucent.

Deglaze with white wine. After the wine has boiled away, add a ladle of soup and let it boil down. In the meantime, keep stirring well.

As soon as the soup is absorbed by the risotto grains, add more soup. And keep stirring!

In the meantime, briefly fry the chanterelles in butter and set aside.

Once the soup is used up, the risotto should be nice and creamy but still a bit crunchy. Now stir in the butter.

Mix the chanterelles, parsley and finally the Parmesan into the chanterelle risotto, season with salt and pepper and serve.

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