Rice with chanterelle and herbs

Step 1/3

• 3 tbsp olive oil
• 1 clove garlic
• 30 g scallions
• 2 leaves celery

• nonstick pan
• wooden spoon

In a nonstick pan, heat the oil over medium heat and add the chopped green onion and garlic for 1 minute. 2. Add the sliced ​​celery sticks in the pan and mix for 1 minute.

Step 2/3

• 150 g risotto rice
• 200 g chanterelle mushrooms
• 250 ml water
• 2 tsp salt
• ½ tsp chili powder
• 1 tsp thyme
• 1 tsp parsley (for sprinkling)
• 20 ml white wine

3. The rice is washed and drained well, then pour in the pan over the slightly warmed vegetables, and mix a little, then add the mushrooms plus 100 ml of warm water. 4. In a small heat, stir continuously until you see the liquid completely absorbed and the rice hydrated - it must have a slightly creamy texture. 5. In the end we add the wine, constantly mixing the spices according to taste and preferences.