Summary

Ingredients

• 250 g rice (risotto)
• 1 onion (s)
• butter
• 1 onion (s)
• 1 clove garlic
• olive oil
• 250 g chanterelles
• 25 g porcini mushrooms, dried
• salt
• pepper
• 0.5 ½ bunch parsley, fresh smooth
• 1 dash sweet cream
• 0.5 ½ cup wine, white or red wine
• 0.5 liter ½ broth (made from wild mushroom, beef or roast stock from a glass, broth, some soaking water from the Stei
• 1 cup / s wine, white or red wine

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Instructions

1. Soak the porcini mushrooms in cold water for at least 15 minutes, drain and save the soaking water, clean the chanterelles and cut them in half, peel the garlic clove, cut into small pieces and crush in salt, peel and dice the onions, finely chop the parsley, heat the broth.
2. Sweat the butter in a saucepan with the onions, stir in the unwashed risotto rice and let it turn to glass. Reduce heat. Let the heated broth simmer over low heat. Gradually add the broth to the rice over low to medium heat, stirring constantly. Do not add any more broth until the rice has soaked up the broth. The risotto is ready when the rice grains are soft but still have bite.
3. When half of the broth has been stirred in, briefly sweat the remaining onions with the garlic in olive oil in a pan, reduce the heat and stir in the mushrooms. Steam briefly and deglaze with a little soaking water, possibly with white wine. Add a little broth and season to taste with a little cream, pepper and salt. Keep warm on a low flame. Only stir in the parsley at the end.
4. Serve the risotto on large pasta plates with the mushroom sauce. Sprinkle with parmesan to taste. This goes well with fresh salad and a white or red wine.