Risotto Chanterelles

Ingredients

(4 portions)

1 small onion

2 tbs butter

400 g Risotto rice (Arborio rice)

1 cup (1dl) white wine

approx. 1 quart (1 liter) vegetable broth (or chicken broth), heated

1 can of chanterelles mushrooms (or 2 cups of fresh mushrooms, cleaned and cut in pieces)

pepper

Parmesan cheese

1 tbs butter

Preparation

(ca 35 min.)

Glaze the onion in the butter (not too hot!).

Add the rice and while stirring glaze it for few minutes.

Add the wine.

Pour some broth to cover the rice with some liquid, keep on stirring and adding broth to keep the rice always slightly covered in liquid for about 20  minutes until the rice is 'al dente' (with a bite-feel, not all mushy).

Remove the rice from the flame and stir in some grated Parmesan cheese and 1 tbs butter.

Serve in preheated plates and Parmesan cheese to add.