Risotto with chanterelles

Ingredients

• olive oil 20 g
• garlic shallot 10 g
• garlic 5 g
• rosemary 5 g
• chanterelles 120 g
• white wine 30 g
• vegetable broth 500 g
• carnaroli rice 70 g
• demi-glace sauce 20 g
• butter 30 g
• Parmesan cheese 20 g
• chopped parsley 5 g
• salt 2 g
• pepper 2 g

Cooking

Step 1

Heat olive oil, fry finely chopped shallots in it until golden brown with garlic (2 whole cloves) and rosemary. Then add chanterelles and fry for another 2-3 minutes. Salt, pepper.

Step 2

Take out the garlic and rosemary. Add raw rice, stir and fry for 2 minutes. Add white wine and boil.

Step 3

Add vegetable broth a little at a time (add 2-3 times as the broth is absorbed by the rice). Cook until the rice is ready, add Demiglas at the end.

Step 4

Remove from heat and add butter and Parmesan, then mix thoroughly. Sprinkle with parsley before serving.