Melt 30 g of butter in a skillet on medium heat. Wash the chanterelles and add them to the melted butter. Cover the pan and let cook for 5 minutes under the lid. After that, remove the lid, sprinkle some salt, add the dried thyme and keep cooking until most of the water that the mushrooms will have released has evaporated. Remove the mushrooms from the pan and set aside.
In the same skillet, melt the remaining butter. In the meantime, mince the onion. Add the onion and the rice to the melted butter and sauté on medium heat for 2-3 minutes. The onion should start to soften and the rice should turn transparent.
At this point, turn the heat up and pour the white wine into the rice mix in one go. Sitr well and let the wine evaporate.
In the meantime, add the dried mushroom powder to the chicken stock and have it ready to use.
After the wine has evaporated, add some broth to the rice using a ladle. I generally like to add just enough broth to cover the rice. Let simmer, uncovered, on medium heat, stirring occasionally. When the broth has been absorbed, repeat the same procedure. Continue until you have added all the broth to the rice.
Lastly, pour the cream into the risotto and stir to combine. Remove from the heat and serve.