400 grams chanterelles
1 bunch asparagus
2 Charlotte onions
2 cloves garlic
Juice of 1/2 a lemon
250 grams risotto rice
1.5 dL white wine
8 dl water
Herbs & spices: salt and pepper, tarragon, vegetable stock, thyme
Chop garlic and onion into small bites. Fry in a large pot until golden.
In another pan, fry chanterelles (without oil) until they lose their water. Add the asparagus. Add to the pot with the garlic and onion mix.
Add the risotto rice. Fry for one minute. Add the white wine and let it boil until the liquid dissolves. Add the water part by part while stirring and keeping the pot at a medium heat. Continue for 20 minutes until the rice is soft and perfect.
enjoy!!