Lemon escalope with blueberry risotto

Name: Lemon escalope with blueberry risotto
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Porcini mushrooms; 1 (approx. 60 g) small onion; 1 Garlic clove; 5 TABLESPOONS Olive oil; 120 g Risotto Rice; 5 TABLESPOONS dry white wine; 450-500 ml Meat broth (instant); 1/2 (approx. 600 g; e.g. Charantais melon) small cantaloupe melon; 2 untreated lemons; 12 Veal medallions (about 70 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Butter; 150 g Blueberries; 20 g grated parmesan cheese; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon thyme

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Porcini mushrooms
1 (approx. 60 g) small onion
1 Garlic clove
5 TABLESPOONS Olive oil
120 g Risotto Rice
5 TABLESPOONS dry white wine
450-500 ml Meat broth (instant)
1/2 (approx. 600 g; e.g. Charantais melon) small cantaloupe melon
2 untreated lemons
12 Veal medallions (about 70 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Butter
150 g Blueberries
20 g grated parmesan cheese
7-10 Tbsp Sugar
7-10 Tbsp Lemon thyme

Directions

1
Clean the mushrooms and cut into thin slices. Peel and finely chop the onion. Peel garlic and press it through a garlic press. Heat 2 tablespoons of oil in a saucepan, fry the onion and garlic for about 3 minutes until transparent.
2
Add the mushrooms and rice and continue steaming for about 4 minutes until the rice becomes glassy. Deglaze with white wine and boil down for 3-4 minutes at medium heat. Add stock and simmer for about 15 minutes while stirring frequently.
3
Peel and seed the melon. Cut 1/3 melon into cubes. Cut the remaining melon roughly into pieces, puree with the chopping stick and add to the cubes. Wash the lemons hot and grate them dry. Cut 1 lemon into 8 slices.
4
Grate half of the peel from the remaining lemon. Halve the lemon and squeeze it. Wash the flesh, dab dry and tap a little flatter. Season with salt and pepper. Heat 3 tablespoons of olive oil in a large pan.
5
Fry the meat in portions for about 4 minutes on each side. Keep roasted meat warm. Wash blueberries, dab dry. Fold butter, blueberries and parmesan into the risotto. Season risotto with salt and pepper.
6
Fry the lemon slices in the frying set for about 2 minutes on each side and remove. Mix the meat juice with lemon juice and deglaze the roasting set with it. Add lemon zest, whisk and season with sugar, salt and pepper.
7
Arrange meat and risotto on preheated plates. Drizzle meat with lemon and melon sauce. Garnish with lemon thyme and fried lemon slices.