Chop the onions and fry them in the butter in a pan. Add the unrinsed rice and fry for two minutes. Add the wine and allow the mixture to thicken. Add the chopped chanterelles and season with salt and pepper. In a separate pan, mix the water with the stock and add the mixture to the pan with the mushrooms with a ladle. After each ladle, stir until the water has evaporated. Repeat until you have run out of liquid or the risotto is ready. Finally, add two handfuls of parmesan and the chopped thyme and season with salt and pepper to taste. Garnish with a sprig of rosemary. The risotto is ready when it is visibly creamy and the rice is not overcooked and slightly crisp on the inside.
fresh chanterelles (or dried, as an alternative)
of vegetable or chicken stock
of dry white wine