Risotto with chanterelles and bacon

Ingredients for 6 servings:

• 3 onions
• 2 garlic cloves
• oil
• some parsley
• 3 cups risotto rice
• 1 small bottle(s) of dry white wine
• 6 cups chicken broth
• 500 g chanterelles
• 1 pack of bacon
• e.g. Parmesan, freshly grated
• some butter flakes
• n. B. Thyme
• n. B. Salt and pepper, freshly ground
• 1 dash of olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

for the pressure cooker

Peel and finely chop the onions and garlic cloves, and sauté them in a pressure cooker with a little oil. Add the risotto rice and fry it. Deglaze with white wine. Add the stock. Season with salt and pepper. Close the pressure cooker and cook at maximum pressure or full heat for 10 minutes. Fry the chanterelles, reserving the larger pieces for decoration. Chop the rest into smaller pieces. Microwave the bacon with a paper towel until crispy, max. 3 minutes. Once the risotto rice is cooked, add most of the Parmesan and stir in the butter flakes. Serve everything and garnish with parsley, Parmesan, and bacon. Drizzle with olive oil and garnish with freshly ground pepper and salt.