Chanterelles are still plentiful here, so today I made risotto. I did
not measure anything.

Risotto ai finferli
Risotto with chanterelles

a few tablespoons of Arborio rice
1 medium onion, chopped
olive oil
a glass of dry white wine
a couple handfulls chanterelles, small left whole, large chopped
a mix of beef and chicken broths, boiling
butter
freshly grated Parmesan
salt and freshly ground black pepper

Fry onion in oil until soft. Add the chanterelles and fry until their
mushroom smell is nice and strong. Add the rice, let it get coated in
oil and toast it a bit. Add a glass of white wine and let it get
absorbed. Over medium heat, make the risotto the usual way, adding
ladlefuls of broth and letting each one get almost absorbed until the
rice is almost dry, then adding the next ladleful, stirring all the
time. Towards the end of cooking check for seasoning. When the rice is
al dente, stir in a couple of tablespoons of butter and the grated
cheese. Serve.

Victor