Risotto with Gallinacci

Ingredients for 4 servings:

• 50 g butter
• 2 onions, finely chopped
• 300 g short grain rice or risotto rice
• 1 cup white wine
• 1 liter meat broth, well seasoned
• salt and pepper
• 2 tbsp butter
• 100 g bacon, streaky, smoked
• 300 g chanterelles
• 4 tomatoes, peeled, pitted and diced
• 1 bunch parsley, chopped
• 1 cup cream

Instructions

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

Risotto with chanterelles

Heat the fat in a saucepan and sauté the 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, add the diced bacon and fry. Add the sorted, washed chanterelles and sauté briefly, add the diced tomatoes, scatter the 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.