Chicken Risotto with Veal

Ingredients

• 400 g risottoreis (Carnaroli)
• 1 onion
• 2 Spring Onions
• 2 Garlic cloves
• 150 g chicken breast fillet (1 chicken breast fillet)
• 200 g veal schnitzel
• 2 small carrots
• 250 ml prosecco (di Valdobbiadene)
• 800 ml meat broth (best veal stock)
• 100 g shiitake mushrooms (alternatively button or chanterelle mushrooms)
• Salt
• Pepper (from the grinder)
• olive oil
• butter

Instructions

1. 1.

   Wash chicken breast fillet and cut into small pieces. Cut veal schnitzel into small cubes. Peel and dice carrots. Peel and finely chop onion and garlic. Trim spring onions and cut into small pieces. Clean mushrooms and cut into small pieces (best to leave very small whole mushrooms).

2. 2.

   Heat 4 tablespoons olive oil in a pot and sauté onion and garlic until translucent. Add chicken, carrots, and spring onions and cook over medium heat. Stir in rice and cook briefly. Pour in prosecco and let it evaporate. Bring to a boil, then add one ladle of broth and continue cooking while stirring.

3. 3.

   Keep adding broth (if the broth runs out, use hot water) until the rice is cooked al dente. Heat 2 tablespoons oil in a pan and quickly sear veal for a short time. Season with salt and pepper and stir into the risotto. Do the same with mushrooms in the same pan and add to the risotto. Season the risotto with salt and plenty of pepper. Stir in one walnut-sized piece of butter and serve immediately. Fresh grated parmesan and a glass of prosecco go well with it.