Risotto with chanterelles

Ingredients for 4 servings:

• 50 g butter or margarine
• 2 onions
• 300 g rice (short grain rice)
• 1 cup(s) white wine
• Meat broth, well seasoned
• 2 tbsp butter or margarine
• 100 g bacon, streaky, smoked
• 300 g chanterelles
• 4 tomatoes
• 1 bunch of parsley
• 1 cup(s) cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the fat in a saucepan and sweat the finely chopped onions until translucent. Add the rice and fry briefly. Pour in the white wine and reduce. Add 2 cups of stock and simmer over medium heat. Stir frequently and gradually add the remaining stock. After 18-20 minutes, the risotto is ready; season with salt and pepper. Melt the butter in a pan and add the finely diced bacon and fry. Add the sorted, washed chanterelles and sweat briefly. Peel, deseed, and finely dice the tomatoes, and add to the chanterelles. Sprinkle the sorted, washed, and finely chopped parsley over the top and pour in the cream. Simmer over medium heat for 5 minutes. Mix the chanterelles into the finished risotto, season again, and serve.