Chanterelle risotto with parmesan and thyme cutlets
easy
75 mins
75 mins
Ingredients
- 1 Onion
- 1 Garlic clove
- 800-900 ml Vegetable broth (home-cooked or stock from the glass)
- 4 TABLESPOONS Butter
- 300 g Risotto rice (e.g. Carnaroli)
- 1⁄8 l dry white wine
- 400 g Chanterelles
- 8-10 Stem(s) Thyme
- 75 g streaky smoked bacon
- 7-10 Tbsp Pepper
- 7-10 Tbsp Salt
- 200 g Parmesan (piece)
- 4 thin pork cutlets (approx. 125 g each)
- 1 Egg (Gr. M)
- 4 TABLESPOONS clarified butter
Directions
- 1
For the risotto, peel onion and garlic and dice finely. Heat the stock. Heat 2 tablespoons of butter in a wide saucepan. Sauté onion and garlic until translucent. Add rice and fry for 1-2 minutes while stirring.
- 2
Pour on white wine and let it evaporate at medium heat. Slowly pour on hot stock until the rice is covered. As soon as the rice has absorbed the broth, pour on hot broth again and again. Simmer the rice over low heat for 16-18 minutes until it is creamy.
- 3
Stir more often.
- 4
Clean the chanterelles, wash briefly, drain well or pat dry. Wash thyme, shake dry, dab off leaves. Finely dice the bacon and fry until crispy in a large pan. Add chanterelles and fry well.
- 5
Add 1 tablespoon butter. Season the chanterelles with pepper and a little salt. Keep warm.
- 6
Meanwhile grate the parmesan for the escalopes. Wash the meat and dab dry. Cut each cutlet into 3-4 pieces, beat flat. Whisk egg, 1 tbsp. cold water, thyme, pepper and a little salt in a flat bowl.
- 7
Mix the schnitzel with the egg mixture. Heat clarified butter in portions in a large pan. Turn escalopes in 150 g Parmesan cheese and fry them in the clarified butter until golden brown. Keep the schnitzels warm.
- 8
Stir the remaining Parmesan and 1 tablespoon butter into the finished risotto. Season to taste with salt and pepper. Fold in the chanterelles. Arrange everything.
Nutrition Facts
980 kcal
61 g
49 g
58 g
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