How to make
Clean the mushrooms with a brush and if they are too dirty, wash and dry them. Also wash the rice and soak it briefly in water.
Shred the chanterelle mushrooms and fry them in a little heated oil, until they release a little water.
Transfer them into a separate container with the broth and heat a little more fat in the pan. Fry the chopped spring onions, then add the peeled and chopped garlic.
Add the strained rice and fry briefly. Add the broth, which has separated from the mushrooms and gradually add half or 1 cup of hot water, stir until it is absorbed by the rice and then add more, until the rice is cooked, but not completely, as it should remain semi-cooked and slightly crunchy. Shortly before the end of cooking, add the mushrooms and mix them carefully.
Finally, season with salt and black pepper and mix with 2-3 tbsp. of cream cheese and your risotto is ready.
