Ingredients Serves 4
- 2 cups chopped chanterelles
- 1 onion
- 1/2 cup dry white wine
- 3 tbsp oil
- 1 cup arborio rice
- 1.3 pints/600 ml hot water
- 1 oz/30 g parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
Chop the chanterelles into small pieces, cut the onion finely.
In a frying pan heat 3 tbsp oil, sauté onion over medium-high heat for 2 minutes.
Add rice, cook 3 minutes stiring constantly.
Pour 1/2 cup of wine and simmer until the wine has completely absorbed.
Meanwhile grate the parmesan cheese.
Add the chanterelles to the frying pan, pour 1 ladder of hot water. Cook uncovered over medium heat stiring from time to time until the water is absorbed by the rice. Then add the next ladder of water. Continue cooking until all the water is used. Remove risotto from heat, add salt, pepper, grated parmesan, butter and mix well. Serve hot.