Risotto with chanterelles

500 g chanterelle

500 g rice (mixture Burova steamed and Dikova)

2 bulbs

1 carrots

In a pan pour water and add the rice (ratio 2/1) and cook over low heat for 25-30 minutes. While the rice is cooked, do chanterelles. Mushrooms cut into small pieces and put in a pan, there also add sunflower oil, cover and let languishing 10 minutes, stirring occasionally. Carrots cut into strips, chop onions. The vegetables add the mushrooms and stir fry for 10 minutes on slow fire. Stir the rice with mushrooms and risotto is ready.