Chanterelles are so good, and so is risotto! Therefore it is a very good idea to combine them. With this recipe the risotto will become both creamy and al dente, and get a nice tangy taste from the crème fraiche.
3 dl risotto rice, rinsed
30 g dried chanterelles (or about 250 g fresh)
1 onion, chopped
1 liter water
65 g rocket salad, coarsely chopped
1.5 tsp herb salt
0.75 tsp ground black pepper
2 tbsp butter
1 dl crème fraiche
100 g parmesan, grated
Fry mushrooms and onion in butter for a few minutes. Add the rice and about 4 dl water. Let the water boil away, then add 3 dl water. Repeat again and stir occasionally. Let the total cooking time be 20 minutes. Remove the rice from the heat and stir in the parmesan, crème fraiche, rocket, salt and pepper. Serve with fried green asparagus.