Risotto with goat cheese and chanterelles

Ingredients for 2 servings:

• 180 g risotto rice (Arborio or Carnaroli)
• 2 shallots
• 1 small rosemary sprig(s)
• 2 sprigs of thyme
• 100 ml white wine
• 700 ml vegetable stock
• 100 ml goat cheese (goat cheese roll or goat cream cheese)
• 200 g chanterelles
• olive oil
• 1 small piece(s) of butter
• Salt and pepper, black, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Strip the rosemary needles and thyme leaves from the sprigs and chop finely. Dice the shallots. Heat a little olive oil and sauté the diced shallots and herbs. Add the rice and fry, stirring, until translucent. Deglaze with the white wine. Heat the stock and pour a ladleful of stock over the rice when the wine is almost evaporated. Continue adding stock until the rice is almost cooked. This takes about 20 minutes. Cut the goat cheese roll into pieces. If using goat’s cheese, roughly chop it and mix it with the butter into the rice. Season with salt and pepper. Meanwhile, clean the chanterelles. I dust them with flour, place them in a coarse sieve, and rinse them briefly and vigorously under cold water. Fry the mushrooms in olive oil for a few minutes, season with salt and pepper, and serve on top of the risotto.