Mushroom Risotto
with Chicken Breast Rolls
Ingredients (for 4 Portions)
- 250 g risotto rice
- 1 tbsp olive oil
- 1 litre of strong stock
- 1 glass of dry white wine
- 1 shallot
- 300 g fresh mushrooms (seasonal + to taste)
- 40 g butter
- 50 g parmesan cheese
- 50 ml cream
- 1 tbsp each fresh parsley, marjoram, rosemary
- 600 g chicken breast
- 1 tsp olive oil
- 2 tbsp freshly chopped basil
- 30 g pine nuts
- 3 tbsp fresh goat's cheese
- salt, pepper
- rapeseed oil/butter for frying
Preparation
- peel the shallot, cut into small cubes
- clean the mushrooms, cut into bite-sized pieces
- chop the herbs
- grate the parmesan
Preparation
Heat the olive oil in a pan and briefly sauté the shallots. Add the mushrooms and herbs and stir-fry for 5 minutes. Add the risotto and cook again, stirring until translucent. Deglaze with white wine, reduce, then gradually add the stock and cook while stirring. Stir the butter, cream and Parmesan into the risotto.
Cut 4 escalopes from the chicken breast and pound very thinly. Season with a little salt and pepper on both sides. Roast the pine nuts without oil in a non-stick pan until golden brown, leave to cool and chop very finely. Mix well with the olive oil, fresh goat's cheese and basil.
Spread the cheese mixture on the chicken escalopes, roll up the escalopes and tie with kitchen string. Fry in a mixture of rapeseed oil and butter until nicely browned on all sides.