Chanterelle risotto

Ingredients for 4 Persons

• 400 g Chanterelle mushrooms
• 2 tbsp Vegan butter
• 30 ml Olive oil
• 80 g Onions
• 1 pc. Celery
• 2 cloves Garlic
• 350 g Risotto rice
• 200 ml White wine
• 600 ml Vegetalbe stock
• 2 Thyme sprigs
• 5 – 8 g Salt
• 1 g Black Pepper, coarsely ground
• 150 ml frischli Organic Oat Creme Cuisine

Preparation

1. Put the margarine and 2 tbsp olive oil in a hot pot, stir-in half of the chanterelle mushrooms and sauté over high temperature while stirring. Set aside afterwards.
2. Dice celery and the onions finely, chop the garlic finely. Add the remaining olive oil and sauté the onions, celery and garlic for 3 minutes over medium to high temperature.
3. Add risotto rice and cook for another 5 minutes while stirring.
4. Add half of the mushrooms and the thyme sprigs, deglaze with white wine and pour-in 200 ml stock.
5. Reduce the heat of the stove to medium and cook the risotto for 25 minutes, stirring frequently. Add a ladle of hot stock approx. every 5 minutes.
6. Finally, stir-in frischli Organic Oat Creme Cuisine, arrange with the remaining mushrooms and finely chopped celery herb and bring to taste with salt and pepper.