Chanterelle risotto

Fry onion and garlic in oil, add the cleaned mushrooms and cook on a weaker temperature for 12 minutes in a covered bowl. Leave in a warm place until further notice. In another deep pan, fry the finely chopped onion, 40 g of the butter, add the rice and fry until rice is golden yellow in color, add grated carrots, roasted a few minutes, add the cooked mushrooms, salt, pepper, meat broth, cover the pan and cook for about 20 minutes on high temperature, remove the lid, add the remaining butter,parmesan, stir, cook for 10 minutes and serve.
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Spécifications des produits
Chanterelle 500g/20oz
Parmesan 100g/4oz
Garlic 5g/1 teaspoon
Onion 100g/4oz
Rice 400g/16oz
Carrots 50g/2oz
Butter 100g/4oz
Parsley 25g/1oz
Salt 1 teaspoon/4,8g
Pepper 1 teaspoon/4,8g
Meat stock 6cup/1500ml
Spécifications des produits
Chanterelle 500g/20oz
Parmesan 100g/4oz
Garlic 5g/1 teaspoon
Onion 100g/4oz
Rice 400g/16oz
Carrots 50g/2oz
Butter 100g/4oz
Parsley 25g/1oz
Salt 1 teaspoon/4,8g
Pepper 1 teaspoon/4,8g
Meat stock 6cup/1500ml