PREPARATION

• In a sauté pan or crucible, melt the margarine then brown the chicken pieces for about 20 minutes.

• Meanwhile, gently bake the morels in a pan for about 10 minutes. Leave to soak for 20 minutes.

• Brown them in a pan over low heat for about 10 minutes.
• Once the chicken is golden, remove the pieces and put the onion and parsley to brown.
• Then add the pieces of chicken, the morels and 30 cl of white wine, lower the heat and cook for 10 minutes.
• Remove the pieces again then add the crème fraîche and crushed garlic.
• Finally, bring gently to a boil. Meanwhile, add a spoonful of cornstarch with the egg yolk, the rest of the white wine and then the cream while stirring. Add 3 tablespoons of cornstarch, depending on the desired consistency. Cook over low heat for another 5 minutes.

PREPARATION

• Prepare Parmesan shavings with a paring knife.
• Prepare a broth by heating the water and the vegetable stock cube.
• Moisturize the Porcini in lukewarm water for 20 minutes.
• Cook the chopped onion in half the butter for 3 to 4 minutes and add the rice, fire until the rice is translucent.
• Pour in the white wine and let it evaporate.
• Add ladle by ladle the hot broth and wait between each ladle for the liquid to evaporate.
• Meanwhile, brown the button mushrooms in strips and the rehydrated porcini mushrooms, rinsed and drained in the remaining butter (allow about 7 to 10 minutes). At the end of cooking add the cream and mix well. Stop the fire. Add to the rice, once the last ladle of broth has evaporated, the pan-fried mushrooms and mix well together. Off the heat, add shavings of Parmesan (the amount depends on individual tastes).
• Season with pepper if necessary. Toss again and serve quickly. • •
• Decorate with a few shavings of Parmesan