Creamy risotto with chanterelles

Name: Creamy risotto with chanterelles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 400 g chanterelles; 300 g of IGP Camargue Hériztage white round rice; 1 onion; 250 ml of white wine; 800 ml of chicken or vegetable stock; 100g parmesan; Olive oil; 40g butter; 1 shallot; A few sprigs of chives; Salt & pepper

Preparation 15min

Cooking 25min

Quantity 4

Ingredients

400 g chanterelles
300 g of IGP Camargue Hériztage white round rice
1 onion
250 ml of white wine
800 ml of chicken or vegetable stock
100g parmesan
Olive oil
40g butter
1 shallot
A few sprigs of chives
Salt & pepper

Preparation

Chop the shallot and sweat it in the butter for a few minutes.
Add the chanterelles and cook over high heat for about 10 minutes. Reserve.
Sweat the chopped onion in a drizzle of olive oil.
Add the rice and fry until it becomes translucent.
Pour in the white wine and let reduce until almost dry.
Add half of the broth, simmer over low heat for 7 minutes, stirring regularly.
Add the rest of the broth and continue cooking for an additional 7 minutes over low heat.
At the end of cooking, add the reserved chanterelles and the parmesan.
Keep a few chanterelles for dressing.
Sprinkle with freshly chopped chives and serve immediately.