Risotto with chanterelles and porcini mushrooms

Ingredients for 2 servings:

• 250 g rice (risotto)
• 1 onion(s)
• butter
• 1 onion(s)
• 1 clove(s) garlic
• olive oil
• 250 g chanterelles
• 25 g porcini mushrooms, dried
• Salt
• pepper
• ½ bunch parsley, fresh flat
• 1 dash of sweet cream
• ½ cup(s) wine, white or red wine
• ½ liter broth (from wild mushroom, beef or roast stock from the jar, broth, some soaking water from the stew
• 1 cup(s) wine, white or red wine

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mushroom risotto

Soak the porcini mushrooms in cold water for at least 15 minutes, drain well and reserve the soaking water. Clean the chanterelles and halve if necessary. Peel the garlic clove, cut into small pieces and crush with salt. Peel and dice the onions, finely chop the parsley, and heat the stock. Sauté the butter with the onions in a saucepan, stir in the unwashed risotto rice and let it become translucent. Reduce the heat. Let the heated stock simmer over low heat. Gradually add the stock to the rice over low to medium heat, stirring constantly. Only add more stock once the rice has absorbed it. The risotto is ready when the rice grains are soft but still have a bite. Once half of the stock has been stirred in, briefly sauté the remaining onions and garlic in olive oil in a pan, reduce the heat, and stir in the mushrooms. Sauté briefly and deglaze with a little of the soaking water, perhaps with white wine. Add a little stock and season to taste with a little cream, pepper, and salt. Keep warm over low heat. Stir in the parsley only at the end. Serve the risotto on large pasta plates with the mushroom sauce. Sprinkle with Parmesan cheese, if desired. Serve with a fresh salad and a white or red wine.