3 big tbsp of coconut milk (only the thick part not the liquid)
1 tsp of basil olive oil (regular olive oil is also ok)
Salt and pepper to taste
Put porcini in a bowl, add 1 litter of boiling water and cover with it with lid. Leave it while you prepare other things and save the water - it will be used to flavour the risotto.
Disolve ½ of the bouillon cube in 500 ml of boiling water.
Finely chop onion and garlic. Place them in a pan with 1 tsp of oil and sauté for about 10 minutes.
Meanwhile chop chanterelles and porcini in small pieces and add them to the onion mix. Cook for 5 - 10 minutes on medium to low heat until the excess moisture is gone.
Add rice, stir everything together and cook for 2 minutes.
Turn your pan down to simmer and add your first ladle of the liquid left from soaking porcini. Keep adding ladlefuls of porcini water each time allowing the liquid to be absorbed. When you are out of porcini liquid start adding vegetable bouillon the same way. Mix well after each time.
Carry on adding liquid until the rice is soft. This will take about 30 minutes.
When your rice is almost done add coconut milk and stir well.
Add salt and pepper to taste.
Finally take of the risotto off heat and add fresh thyme.