Risotto with chanterelles

For 4 people

340 g round grain rice (Carnaroli or Arborio)
50 g shallots
1 garlic clove
4 tablespoons of butter
100 ml white wine (e.g. Pinot Blanc)
40 g grated parmesan
1.2 l meat or vegetable stock
1 tablespoon of olive oil
Salt
Pepper
250 g fresh chanterelles
parsley, thyme

Clean the chanterelles and divide larger ones if necessary.
Heat the meat or vegetable broth and prepare it.
Finely chop the shallots and the clove of garlic and roast them in a pot with 2 tablespoons of butter until translucent.
Add the risotto rice and fry briefly. Deglaze with the white wine and gradually add the hot soup and stir, season with salt and pepper.
Just before the rice is cooked, fry the chanterelles in the hot pan and add some olive oil and a sprig of thyme. Season with salt and pepper as well. Add to the risotto 2 tablespoons of cold butter and the parmesan, so that everything becomes nice and creamy.
Put the risotto on the plates and arrange it with the fried chanterelles. Sprinkle with chopped parsley and serve.

TIP: A little lemon zest on the chanterelles gives the dish an additional Mediterranean freshness.