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