Risotto with saffron and chanterelles

Ingredients

• carnaroli rice 70 g
• garlic shallot 20 g
• olive oil 20 ml
• white wine 30 ml
• vegetable broth 100 ml
• garlic 2 cloves
• peeled chanterelles 130 g
• thyme 5 g
• Parmesan 20 g
• butter 20 g
• parsley 5 g
• salt to taste
• black pepper to taste
• saffron to taste

Cooking

Step 1

Rice fry in a skillet with olive oil. Finely chop the shallot and add to the rice. To mix everything. When shallots turn golden, add white wine.

Step 2

Once the white wine has evaporated, add the vegetable broth. While the rice is cooking, add the olive oil, garlic, and half a large shallot to a separate skillet. Saute the garlic and shallots, then add the chanterelles and thyme. All fry and mix in the cooking process. Add salt and pepper to taste.

Step 3

Add half of the chanterelles to the risotto and continue cooking. Leave the other half of the chanterelles in the pan. A minute before the risotto is ready, add the saffron. Add parmesan and butter to the finished risotto. Mix everything well.

Step 4

Put the risotto on a plate. Arrange chanterelles on top and garnish with fresh parsley.