Chicken and Veal Risotto with Mushrooms

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Chicken and Veal Risotto with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
400 grams
Arborio rice (carnaroli)
1
2
2
1
Chicken breast (about 150 grams)
200 grams
2
small Carrots
250 milliliters
Prosecco (di Valdobbiadene)
800 milliliters
Beef broth (best veal stock)
100 grams
Shiitake mushroom (substitute mushrooms or chanterelles)
freshly ground Pepper

Preparation steps

1.

Rinse the chicken breast and cut into small pieces. Cut the veal cutlets into small cubes. Peel the carrots and dice. Peel the onion and garlic, and chop finely. Rinse, trim and cut the scallions into small pieces. Trim the mushrooms and chop (leave the very small mushrooms).

2.

Heat 4 tablespoons olive oil in a pan and fry the onion and garlic until soft. Add the chicken breast pieces, carrots and scallions, and saute over medium heat. Stir in the arborio rice and fry for few minutes. Pour in the prosecco and let evaporate. Boil shortly, pour in a ladleful of beef broth and continue to simmer while stirring.

3.

Pour in the broth again and again (if the broth is not sufficient, pour in hot water) until the rice is tender (al dente).

Heat 2 tablespoons oil in a pan and fry the veal cutlet cubes shortly. Season with salt and pepper and stir into the risotto. Saute the mushrooms in the same pan and stir into the risotto. Season the risotto with salt and plenty of pepper. Stir in 1 walnut-sized piece of butter and serve immediately. Serve with freshly grated Parmesan cheese and a glass of prosecco.