Rice Stew with Chanterelles

Ingredients

• 2 small onions
• 100 g Bergkäse (45% fat in cream)
• 2 tbsp olive oil
• 250 g whole‑grain risotto rice (e.g., Arborio)
• 4 tbsp apple cider vinegar
• 900 ml hot vegetable broth
• 4 sprigs Rosemary
• 300 g chanterelles
• Salt
• Pepper
• 2 tart apples

Instructions

1. 1.

   Peel and finely dice the onions. Grate the Bergkäse coarsely. Heat 1 tbsp of oil in a pot. Sauté the onions for 2 minutes over medium heat. Add the rice and stir for 2 minutes to toast. Deglaze with vinegar and let it reduce for 2 minutes on medium heat. Once the liquid is almost evaporated, gradually pour in the hot broth while stirring frequently, allowing the entire broth to be absorbed; this takes about 15 minutes.

2. 2.

   Meanwhile wash and dry the rosemary sprigs, pluck off the needles and finely chop them. Clean the chanterelles with a damp cloth and pat dry; cut larger mushrooms into smaller pieces. Heat the remaining oil in a pan. Sauté the chanterelles for about 3 minutes over medium heat. Season with salt and pepper. Peel the apples, quarter them, core them, and dice finely.

3. 3.

   Add the cheese, apple, mushrooms, and rosemary to the rice and cook for about 5 minutes over medium heat. Season the stew with salt and pepper to taste.