Risotto with chanterelles

Another delicious variation based on mushrooms. This time: the chanterelle, which lends itself perfectly to the exercise! The cantharellus Cibarius delicately diffuses its aromas in this bougnat risotto, made from small spelt, coral lentils, pearl barley, and wheat semolina. The combination of legumes and starch allows the assimilation of amino acids and constitutes a balanced plant-based food alternative. So here is a vegan dish, without any compromise on taste! Buon Appetito!