Chanterelles Sauteed with Kitchen Herbs on Pasta-Porree Risotto

Have fun preparing this mushroom dish!

For the risotto stock, boil the white wine with the clear soup, bay leaf spice, and garlic clove. Meanwhile, rinse the leek thoroughly and cut into fine cubes. Then cover the pasta cores with the risotto stock and gently simmer. Stir a few times and add the risotto stock from time to time. Shortly before the pasta risotto is al dente, add the leek, season with salt and pepper and set aside for a short time. Then sauté the shallot cubes in a frying pan with butter until translucent, add the chanterelles, season, roast well and round off with the chopped herbs. Now fold into the pasta risotto a tablespoon of cold butter, as well as the Parmesan, distribute evenly on two plates and sprinkle the chanterelles decoratively on top.

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