for 4 person

Risotto

1 tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, finely chopped
300 g	risotto rice (e.g. Carnaroli)
1 dl	white wine
1 litre	vegetable bouillon

Chanterelles

1 tbsp	olive oil
500 g	chanterelles, cut in half
80 g	grated Parmesan
2 tbsp	olive oil
	salt and pepper to taste
2 tbsp	flat-leaf parsley, finely chopped
2 tbsp	walnut kernels, roasted, roughly chopped

How it's done

Risotto

Heat the oil in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.

Chanterelles

Heat the oil in a non-stick frying pan. Fry the mushrooms for approx. 5 mins. per batch, then remove from the pan. Stir the cheese, oil and half of the mushrooms into the risotto, season. Top with the remainder of the mushrooms, parsley and nuts.

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