Summary

Ingredients

• 180 g chanterelles, from the lass (drained weiht) or fresh
• 200 g rice, (risotto rice)
• 1 large onion (s), peeled and diced
• 200 ml wine, white, dry
• 100 g parmesan, rated
• 4 cup vegetable broth
• 0.5 ½ bunch parsley, cut into small pieces
• 50 g butter
• 2 tablespoon olive oil or rapeseed oil
• salt and pepper

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Instructions

1. Let the onions become translucent in the oil. Stir in rice and lightly roast. Add the chanterelles and fry them lightly. Fold in the parsley. Deglaze with the white wine.
2. Stir in the vegetable stock over a low heat until the rice is cooked through and has absorbed all the liquid.
3. Now stir in the parmesan and butter.
4. Season with salt and pepper if necessary.
5. The amount of vegetable stock depends on the type of rice and the cooking temperature.