Chanterelle Risotto From the Steamer

Prepare vegetable soup or heat up ready-made soup.

Clean the egg mushrooms and cut into bite-sized pieces.

Peel and finely chop the onions.

Wash parsley, shake dry and chop finely.

Peel garlic and chop finely as well.

Heat the steamer to 100 °C.

Put the risotto rice, the vegetable soup, half of the onions and the white wine in an unperforated cooking dish and cook for about 20 minutes.

In the meantime, sauté the onion and the chanterelle in olive oil, add the garlic and sauté briefly.

Mix the chanterelle mixture with the cooked risotto and season with salt and pepper.

Add the grated Parmesan cheese and sprinkle with parsley.

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