Chanterelle Risotto 250 g

Using advice : For 2-3 people: Prepare 1/2 liter of chicken stock, which you will have salted and peppered. 
Keep warm.   Brown 3 shallots in 8 cl of olive oil until just browning.   Add the rice and cook for 2 to 3 minutes, stirring regularly.   Add 15 cl of white wine and let it evaporate, then add the broth and cook for approximately 18 to 20 minutes.   Add salt and pepper to taste.   You can serve.