Recipe - Chanterelle Risotto

1 small Red onion; chopped
finely
1 Clove garlic; chopped finely
8 ounce Chanterelles (girolles)
1 tablespoon Fresh basil leaves; chopped
3 ounce Butter
2 ounce Fresh parmesan cheese;
grated (optional)
6 ounce Italian Risotto rice
5 ounce White wine
15 ounce Vegetable bouillon

In a large frying pan, gently fry the onion and garlic in half the butter,
until soft and golden. Add the basil and chanterelles and cook for a few
minutes. Add the rice, fry for a minute of so, stirring continously.

Pour in the wine and half the stock, bring to the boil, then cover the pan
and simmer. Check every now and then to see if the rice is drying, and add
more bouillon if it is.

When the rice is just cooked, stir in the rest of the butter and the
cheese. Cook for a few more minutes, stirring.

Serve with a green salad and some ciabatta.

JANE.SALES@ISLTD.INSIGNIA.COM

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