Summary

Ingredients

• 300 g chanterelles, cleaned
• 0.5 ½ lime (s), or lemon, add the juice it
• 1 medium onion (s), finely diced
• some oil, for frying
• 1 tablespoon butter, for frying
• 300 g rice, risotto
• 1 piece (s) ginger, about the size a thumb, diced into tiny s
• 150 ml white wine, alternatively water and white wine vinegar mixed
• 1 liter chicken broth, approximately
• 75 g parmesan, freshly rated
• 2 tablespoon butter
• 100 ml cream
• 125 g blueberries, (blueberries), as small as possible, wild-rowin

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Instructions

1. Clean the mushrooms with a cloth / brush / knife, cut larger mushrooms into pieces. Heat some oil in a pan, add 1 tablespoon butter and fry the mushrooms in it, deglaze with lime or lemon juice and stir well, remove and set aside.
2. Heat a little oil in the pan, sauté the onion in it, do not brown, add the rice and let it become translucent while stirring. Stir in ginger, deglaze with 150 ml white wine. If you don`t want to use wine, you can mix some white wine vinegar with the appropriate amount of water and use it instead of the white wine to deglaze (should only be slightly acidic, like wine, for example). Bring to the boil briefly, turn down the temperature and stir in the chicken broth in portions and let it boil down again and again. Only use enough broth that the rice still has bite, takes about 20 minutes. Stir in the butter, cream and parmesan, add the mushrooms and a few blueberries and let sit on the switched off hotplate. Arrange on 4 plates, distribute the rest of the berries on top.