Ricotto mit Herzmuscheln und Geflügel

Ingredients

• 100 g zucchini
• 100 g carrots
• 100 g onions
• 50 g butter
• 250 g Risotto rice
• 500 ml poultry stock
• 100 g Parmesan (freshly grated)
• 500 g fresh heart mussels
• 1 Garlic clove
• 50 ml white wine
• Salt
• pepper (from grinder)
• 1 tbsp chopped parsley
• 1 pinch saffron
• 4 Pearl chicken breast fillets (≈100 g each)
• flour
• 2 Eggs
• 50 g sesame seeds
• oil (for frying)

Instructions

1. 1.

   Wash and peel zucchini and carrots, trim onions. Dice all finely. In a pot heat 1 tbsp butter, sauté half the vegetables until translucent, add rice and stir until glossy. Pour in poultry stock, bring to boil, then simmer on low for about 15 minutes until rice is cooked. Season with butter flakes and Parmesan. Meanwhile wash mussels, discard any closed ones. Peel and mince garlic. In another pot sauté remaining veggies in butter, add mussels, briefly brown, deglaze, season with salt, pepper, garlic, cover and cook on low for about 5 minutes until mussels open. Add parsley and saffron, bring to a quick simmer, discard any still closed shells.

2. 2.

   Meanwhile season chicken breast pieces with salt and pepper. Dredge each in flour, then beaten eggs, then sesame seeds, coating evenly. Fry in oil over medium heat until golden brown. Plate: place cooked risotto on a plate, arrange mussels around it, top with fried chicken breast slices.