Risotto with chanterelles

Another delicious variation based on mushrooms. This time: the chanterelle which lends itself perfectly to the exercise! Cantharellus Cibarius delicately diffuses its flavors in this bougnat risotto, made with small spelled from Haute-Loire, coral entille, pearl barley, wheat semolina. The combination of legumes and starch allows the assimilation of amino acids and constitutes a balanced food vegetable alternative. here is a vegan dish, without any concession on taste! Enjoy your food !