Chanterelle Risotto

For the chanterelle risotto, sauté finely chopped onion in butter and olive oil. Add the risotto rice as well as the ground saffron threads and the chopped chanterelle mushrooms. Pour in chicken soup and wine, but only enough to cover the risotto. Season with salt and keep stirring and pouring until the risotto is creamy. Before serving, stir in three more spoonfuls of Parmesan cheese. When serving, sprinkle the rest of the Parmesan over the chanterelle risotto.

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