Risotto cantarelli con salmone al forno
Scalloped chanterelle risotto with salmon
2 handful of rice (short-grain rice)
1 tablespoon butter
2 ladles vegetable stock
50g leek or onion
1 heaped tablespoon Parmesan (Grana Padano)
Boil the rice, sauté the leek and chanterelle in butter, deglaze with white wine (Chardonnay), arrange the salmon, sprinkle with Parmesan and scallop for a few minutes.