Porcini mushroom risotto with parsley to filled Involtini skewers with spinach and bacon

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost the spinach. Soak porcini mushrooms in about 100 millilitres of cold water. Once the spinach is almost defrosted. Cut the bacon into thin strips and drain in a pan without fat until golden brown, then drain on kitchen paper. Heat a teaspoon of butter in a saucepan. Steam spinach in it for two to three minutes, add bacon and cream cheese and season with salt and pepper, set aside. For the Involtini Schnitzel, beat very thinly between two layers of cling film.

2. 2

   Season meat with salt and pepper and spread thinly with the spinach mixture. Roll up the cutlets from the long side firmly and fix with a toothpick. Pour the porcini mushrooms into a sieve and collect the stock. Peel and finely dice the onion. Heat a tablespoon of oil in a wide saucepan. Sauté the onion until translucent. Add the rice and sweat for one or two minutes. Deglaze with white wine and porcini stock. Add 100 millilitres of stock and simmer for 20 minutes over medium heat, stirring occasionally. Add the rest of the stock little by little. Heat a tablespoon of oil in a pan. Fry the meat rolls in it over medium heat for about eight minutes. Wash the parsley, dab dry and finely chop the leaves of four stalks.

3. 3

   Deglaze with white wine and porcini stock. Add 100 millilitres of stock and simmer for 20 minutes over medium heat, stirring occasionally. Add the rest of the stock little by little. Heat a tablespoon of oil in a pan. Fry the meat rolls in it over medium heat for about eight minutes. Wash the parsley, dab dry and finely chop the leaves of four stalks. Chop porcini mushrooms coarsely as well. Whip the cream until semi-stiff. Stir a tablespoon of butter, parmesan and cream into the risotto. Add parsley and porcini and season with salt and pepper. Remove Involtini from the pan and cut into slices. Put slices on wooden skewers and arrange with the risotto. Garnish with parsley leaves and pink berries

4. 4

   Chop porcini mushrooms coarsely as well. Whip the cream until semi-stiff. Stir a tablespoon of butter, parmesan and cream into the risotto. Add parsley and porcini and season with salt and pepper. Remove Involtini from the pan and cut into slices. Put slices on wooden skewers and arrange with the risotto. Garnish with parsley leaves and pink berries

Nutrition Facts

KCAL
680 kcal

CARBS
43 g

FATS
37 g

PROTEINS
39 g