Clean the chanterelles carefully. Rinse them under a stream of cold water, drain quickly and dry well in a clean cloth.
Heat a tablespoon of oil in a saucepan and cook the shallots until golden.
Add the rice. Stir with a spatula until the grains are coated with the oil.
Pour the chicken stock over the rice, bring to a simmer, then cover and cook gently for around 15 minutes.
Melt a knob of butter in a nonstick saucepan and sauté the chanterelles in it for a few moments. Season and add the chopped parsley. Serve the rice with the sautéed mushrooms.