Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 tablespoon butter
• 1 small onion
• 2 tablespoons raw arborio rice (like for risotto)
• 1/3 cup white wine (dry)
• 1.5 liters broth, stock or meat broth
• 100 g chanterelles
• 2 tomatoes (e.g. beef)
• 1 teaspoon honey
• 4 tablespoons grated parmesan or grana padano
• cup of basil leaves
• for serving: croutons from a baguette, a few cubes of gorgonzola cheese

Preparation

1. In a pot on olive oil and butter, glaze diced onion, add rice and fry together for a minute. Pour in wine and cook for about 2 minutes. Pour in hot broth and cook covered for about 10 minutes.
2. Rinse chanterelles, cut into smaller pieces and add to the simmering stock. Cook for about 3 minutes. Blanch tomatoes, peel, cut out the stems, cut into cubes. Blend half the tomatoes and add to the soup along with the rest of the diced tomatoes. Season with honey, freshly ground pepper and salt if needed. Cook for about 2 minutes.
3. Finally, add grated parmesan and finely chopped basil, mix and remove from heat. Serve with croutons from a baguette and pieces of gorgonzola cheese.