Mushroom Risotto with Chicken Skewers

For the chicken skewers: Thinly cut the chicken filets about 2 cm (approximately 3/4 inch) wide. Peel and finely chop the garlic. Peel and finely chop the onion. Combine in the garlic, cumin, soy sauce, coconut milk, mustard, curry and sesame oil. Add the chicken and allow the strips to marinate at least 2 hours.

For the risotto: Soak the mushrooms in warm water at least 30 minutes and then drain. Heat the broth. Sauté the onion in oil, add the drained mushrooms, bay leaf, porcini powder and press the garlic. Sprinkle in the rice and let it glaze over while stirring. Pour in the wine and let it boil. Gradually pour in the broth while stirring. Boil down repeatedly until the rice is tender and the risotto has a creamy consistency. Stir in the butter and the Parmesan, season with salt and pepper.

Remove the chicken from the refrigerator, drain and thread on 8 wooden skewers. Fry in a skillet in hot oil for about 6 minutes, turning occasionally. Remove and keep warm. Deglaze with broth and juice. Season with salt, pepper, lemon juice and curry. Thicken the sauce as desired.