Chanterelle Risotto

For the chanterelle risotto, peel the shallots and garlic, clean the chanterelles well and halve the cherry tomatoes. Cut the shallots into small cubes and finely chop or press the garlic. Sauté the chanterelles with half of the shallots in a little olive oil, season with salt and pepper and drain well.

For the chanterelle risotto, sweat the remaining shallots and garlic in a saucepan with olive oil until translucent, add the risotto butter and thyme and continue to sauté over low heat for 5 minutes.

Deglaze with the white wine and let it reduce. When the white wine has almost boiled away, add the stock until the rice is just covered and stir until the rice has absorbed the liquid. Then pour the stock again and repeat until there is no more stock or the risotto is slightly creamy.

Finely grate the Parmesan and stir into the risotto. Then cover and let it simmer for about 5 minutes without heat. Then stir in the chanterelles, cocktail tomatoes and chives and serve the chanterelle risotto hot.

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