Chanterelle Risotto

Prepare the stock in advance (carrots, celery, onion, chicken) and keep it hot.

Finely dice the onion. Quickly and gently rinse the chanterelles under running water, pat dry, and tear by hand if large.

Sauté the mushrooms with rosemary/thyme in 20g of butter over high heat for 2-3 minutes; once they start releasing liquid, season with salt and transfer to a plate along with the juices.

In the remaining 20g of butter, cook the onion until soft. Add the rice and toast for 1-2 minutes.

Pour the wine into the rice and stir. Once the alcohol smell dissipates, add a ladle of hot stock.

Stir and cook the rice until al dente (firm in the center), adding stock and stirring occasionally.

Two minutes before the rice is done, add the sautéed mushrooms with their juices and mix well.