Chanterelle and saffron risotto

Prepare a classic vegetable stock with carrot, celery, onion and a little salt.
Clean the mushrooms thoroughly, wash them in cold water and dry with a tea towel.
Melt the butter in a pan, reserving a small piece. Add the mushrooms and cook over a high heat for about ten minutes. Add salt, pepper and parsley, cook for a few more minutes, then turn off the heat.

Gently fry the chopped shallot in a saucepan with a little oil.

Add the rice, toast it for a few minutes and deglaze with the wine.
Cook by adding the stock a little at a time. After 10 minutes, add the saffron dissolved in hot stock.

Add the chanterelles 5 minutes before the end and finish cooking.

Turn off the heat and stir in the remaining knob of butter, salt, pepper and Parmigiano to finish the risotto.
Move the pan well as you stir, so that the rice releases its starch and becomes creamy.