Chanterelle Risotto with Chicken Liver

Heat some olive oil and butter in a saucepan. Sauté onion and finely chopped garlic clove until translucent. Add coarsely chopped chanterelles. Add long-grain rice to the saucepan, stir and sauté briefly. Extinguish with wine, cook a little. Season chicken liver lightly with pepper, roast in a little oil on both sides until pink. Finally, add the thyme leaves and toss briefly. Season the liver with salt before serving. Pour enough boiling chicken stock into the risotto so that the long-grain rice is completely covered by the liquid. Season with salt and pepper. Cook the long grain rice for 15 minutes until al dente. Add a little hot soup every now and then.

Heat a little olive oil and butter in a frying pan. Sauté the cleaned chanterelles in it for a short time. Salt and add to the finished risotto form.

Add grated Parmesan cheese, a little cold butter, chives and parsley. Arrange in hot plates and place the liver on top. Garnish with thyme sprigs.

Drink: Organic apple juice, Obstgut Boeckl, Deutsch-Wagram

Tip: As an alternative to fresh chives, you can also use the freeze-dried.

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