Summary

Ingredients

• 180 g risotto rice (Arborio or Carnaroli)
• 2 shallot (s)
• 1 sprig rosemary, smaller
• 2 sprigs thyme
• 100 ml white wine
• 700 ml vegetable stock
• 100 ml goat cheese (goat cheese roll or fresh goat cheese)
• 200 g chanterelles
• olive oil
• 1 piece (s) butter, small
• Salt and pepper, black, freshly ground

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Instructions

1. Strip the rosemary needles and thyme leaves from the branches and chop finely. Dice shallots. Heat a little olive oil and sauté the shallot cubes and herbs. Add the rice and stir-fry until translucent. Deglaze with the white wine.
2. Heat the stock and pour the stock over the rice with a ladle when the wine is almost over cooked. Keep adding the stock until the rice is almost done, takes about 20 minutes.
3. Cut the goat`s cheese roll into pieces, if you use goat`s cream cheese, cut it roughly and mix it with the butter into the rice. Season to taste with salt and pepper.
4. In the meantime, clean the chanterelles. I dust them with flour, put them in a coarse sieve and rinse them briefly and vigorously under cold water. Fry the mushrooms in olive oil for a few minutes, season with salt and pepper and serve on the risotto.