Winter Chanterelle Risotto

Oh well, my favorite musrooms and recent obsession with risotto. What else you could expect?!
This makes for 2. This risotto can be also made without bacon, just saute garlic, onion and celery together. You can use dried penny buns instead of winter chanterells, then consider using 0,5 dl chopped parsley instead of peas.

Winter Chanterelle Risotto with Bacon

• 1,5 dl arborio rice
• 1 onion quite finely chopped
• 10-15 cm piece of celery stick sliced
• 1-2 garlic glove(s), sliced
• 1 dl dry sherry or 1,5 dl white wine
• 1,5- 2 dl of dried winter chanterelles
• 150 gr fillet bacon
• 1 dl grated parmesan
• 6-7dl (or so) low salt chicken stock
• 0,5 dl peas
• butter for frying
• (olive oil)

1. Soak the mushrooms in water, 15 mins is enough. Dice and slice all the veggies.
2. Remove all the excess, visible white fat from the bacon. Cut the bacon into thin slices
3. Heat the pan to almost max-maximum heat, fry the bacon until it lightly browns.
4. Lower the heat, put in some olive oil if needed and saute the onions. Scrape bacon and mushies into a bowl and set aside.
5. Put the stock into a kettle and bring it near boiling temperature.
6. Set the pan on medium heat and melt the butter. Saute the celery and garlic. Put the rice in, mix and stir, and let it aquire a glassy appearance (1-2 mins). It should not get brown. Pour in the wine and let it lightly simmer while stirring. Let the rice absorb the wine.
7. Add the first ladle of stock, let the rice absorb it while stirring occasionally. Do not let the risotto boil vigorously.
8. Repeat 7 until the rice is almost done (when there's still something to bite but the hard starchey quality is gone) and put in the peas and bacon-musroom mixture.
9. Add stock and let the rice absorb it. Test the rice and add some more stock if it's not ready yet, let absorb.
10. Take the pan off the heat, mix in the parmesan and let it melt.
11. Pile on a plate, sprinkle parmesan over and serve!