Risotto with chanterelles and truffle oil

Boil the rice.

Wash the chanterelles and place them in a pan with heated olive oil.

Fry until the mushrooms are browned.

Melt butter in a saucepan.

Chop the onion finely.

Add the onion and sauté it until soft.

Add rice and cook, stirring, for a couple of minutes.

Pour wine into the saucepan and stir for a couple more minutes.

Gradually pour in the hot broth.

Add minced garlic, sautéed mushrooms, chopped parsley, thyme, grated parmesan, and salt.

Mix well.

Drizzle with truffle oil and garnish with basil.