|200 g||risotto rice (e.g. Arborio rice)|
|600 ml||chicken stock|
|200 g||green asparagus|
|200 g||chanterelles (ready to cook)|
|50 ml||white wine|
|40 g||butter (cubed)|
|vegetable oil for frying|
Peel and dice onion. Finely chop garlic. Next, cut green asparagus into fine slices.
Sauté onion and garlic in some vegetable oil. Now, add risotto rice and continue to sauté until the rice is slightly translucent.
Gradually add small amounts of the chicken stock, about 4 - 5 times, and allow the rice to continue simmering. Keep adding the stock until the bottom of the pan ceases to be covered with liquid.
Meanwhile, fry the chanterelles and green asparagus in another pan with some vegetable oil. Season with salt and pepper.
Remove the risotto from the stove, fold in the Parmesan and butter and season with sugar, salt and pepper. Leave to stand with closed lid for 2 min. Add three-quarters of the fried chanterelles and asparagus and fold into the risotto carefully. Place the remaining chanterelle and asparagus pieces on top of the risotto to serve.