Risotto with chanterelles and scallops

Wash the chanterelles under running water.

Rinse the rice and boil it until cooked.

Heat the pan and sauté the mushrooms in olive oil for 10-15 minutes.

Send beef broth to the mushrooms.

Next, add the rice.

Add salt and pepper to taste. Add butter and parmesan, and simmer, stirring constantly, until desired consistency is reached.

Remove the risotto from the heat.

In a separate pan, fry the scallops on both sides for 5 minutes.

Salt the scallops.

Place the risotto on a plate, top with scallops, and sprinkle with grated Parmesan.

Decorate your loved one with greenery.

Serve at the table.