Chicken and Veal Risotto with Mushrooms
- 400 grams Arborio rice (carnaroli)
- 1 onion
- 2 scallions
- 2 garlic
- 1 Chicken breast (about 150 grams)
- 200 grams Veal cutlet
- 2 small carrots
- 250 milliliters Prosecco (di Valdobbiadene)
- 800 milliliters Beef broth (best veal stock)
- 100 grams shiitake mushrooms (substitute mushrooms or chanterelles)
- freshly ground peppers
- olive oil
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).
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.
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.