Pork cutlets with mushroom & red wine risotto

Pork cutlets with mushroom & red wine risotto

Total: 40 min. | Active: 40 min.
Nutritional value / people: 678 kcal
, Fat: 20 g
, Carbohydrate: 71 g
, Protein: 52 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp butter
1 red onion, finely chopped
350 g risotto rice (e.g. S. Andrea)
3 dl red wine (e.g. Barolo)
7 dl vegetable bouillon, hot
5 tbsp grated Parmesan
salt and pepper to taste

Meat & mushrooms

clarified butter for frying
700 g pork cutlets (loin)
1 tsp salt
a little pepper
150 g chanterelles, cut into pieces
2 tsp thyme leaves
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How it's done

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Heat the butter in a pan, sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in half of the red wine, reduce completely, pour in the remainder of the wine, reduce completely while stirring. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the parmesan, season.

Meat & mushrooms

Heat a little clarified butter in a frying pan, fry the cutlets for approx. 1 1/2 mins. on each side, season and keep warm. Heat a little clarified butter in the same frying pan, sauté the mushrooms for approx. 3 mins., then add the thyme. Mix the mushrooms in with the risotto. Serve the risotto with the meat.

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