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.
Take out the garlic and rosemary. Add raw rice, stir and fry for 2 minutes. Add white wine and boil.
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.
Remove from heat and add butter and Parmesan, then mix thoroughly. Sprinkle with parsley before serving.