Risotto with Chanterelle and Tomatoes

For the risotto with chanterelles, chop the onion and garlic, clean the chanterelles and cut them into smaller pieces if necessary. Halve or quarter the cocktail tomatoes, depending on their size.

Sauté onion, garlic and rice in olive oil until translucent. Pour in wine and let evaporate while stirring constantly. Add thyme.

Add hot soup ladle by ladle and let it boil down, stirring repeatedly, until all the soup is used up and the rice is al dente (15-20 minutes).

Briefly fry the chanterelles in olive oil, add the tomatoes and pour in the Soy Cuisine. Bring to a boil and add to the risotto.

Season to taste with salt and pepper and serve sprinkled with chive rolls.

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