Chanterelle risotto with parmesan and thyme escalope

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean the chanterelles, wash them briefly in plenty of cold water and drain them immediately on a sieve. Place on a clean tea towel and allow to dry

2. 2

   Peel and finely dice the onion and garlic. Bring the stock to the boil. Heat 20 g butter in a pot, fry onion and garlic until transparent. Add rice and fry until transparent while stirring. Add white wine and let it simmer. Add some hot broth until the rice is covered and simmer until the rice has absorbed the broth. Add the hot stock again and again and let it simmer openly at low to medium heat until the risotto is creamy (30-35 minutes). Stir in between

3. 3

   Wash the thyme, shake dry and pluck the leaves, except for a little to garnish. Finely dice the bacon. Leave the bacon out in a large pan. Sauté the chanterelles well while turning them, adding 20 g butter at the end. Season chanterelles with salt and pepper and keep warm

4. 4

   Dab cutlets dry and cut into 3-4 pieces each. Cut open freezer bag. Place meat pieces one by one between the foil and beat to thin escalopes. Whisk egg, 1 tbsp. cold water, thyme, pepper and a little salt in a bowl. Mix the schnitzel with the egg mixture. Heat clarified butter in portions in a large pan. Turn escalopes one after the other in 150 g grated Parmesan cheese and fry them in portions in the clarified butter until golden brown and crispy. Keep the schnitzels warm

5. 5

   Stir about 50 g Parmesan cheese into the finished risotto, season with salt and pepper. Fold in the chanterelles. Arrange risotto and schnitzel on 4 plates and garnish with thyme. Add the rest of the Parmesan cheese

Nutrition Facts

KCAL
920 kcal

CARBS
61 g

FATS
47 g

PROTEINS
55 g