for 4 person

Risotto

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

How it's done

Risotto

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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