Risotto "Fungi" with Chicken Skewers

Ingredients

• 640 g chicken breast fillet (4 chicken breast fillets)
• 2 cloves garlic
• 1 Shallot
• 0.25 tsp ground cumin
• 2 tbsp Light soy sauce
• 4 tbsp Coconut Milk
• 1 tbsp Medium-hot mustard
• 1 tsp curry powder
• 2 tbsp sesame oil
• Salt
• Pepper (freshly ground)
• oil (for frying)
• 100 ml Vegetable broth
• 100 ml mango-orange juice
• 1 tbsp Lemon Juice
• 1 tsp curry
• 2 tbsp dried mixed mushrooms
• 600 ml hot vegetable broth
• 1 onion (finely chopped)
• 1 tbsp Olive Oil
• 1 bay leaf
• 1 tsp porcini mushroom powder
• 1 garlic clove (peeled)
• 200 g risotto rice
• 125 ml dry white wine
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 2 tbsp freshly grated Parmesan
• rosemary (for garnish)

Instructions

1. 1.

   For the chicken skewers, cut the chicken fillets into strips about 2 cm wide and very thin. Peel and finely chop the garlic. Peel and dice the shallot. Mix with garlic, cumin, soy sauce, coconut milk, mustard, curry, and sesame oil; marinate the meat strips for at least 2 hours.

2. 2.

   For the risotto, soak the mushrooms in warm water for at least 30 minutes, then drain. Heat the broth. Sauté the onions in oil, add the drained mushrooms, bay leaf, porcini powder, and squeeze in the garlic. Sprinkle in the rice and stir until translucent, then pour in the wine and reduce. Gradually add the broth while stirring, reducing again, until the rice is tender and the risotto has a creamy consistency. Stir in butter and parmesan; season with salt and pepper.

3. 3.

   Take the chicken from the fridge, drain it, and thread it onto 8 wooden skewers in a wave pattern. Fry in hot oil for about 6 minutes, turning occasionally. Remove and keep warm. Deglaze the pan with broth and juice. Season with salt, pepper, lemon juice, and curry. Thicken the sauce as desired.

4. 4.

   Serve by placing the risotto in a dome shape on the plate. Arrange the skewers on top, drizzle with sauce, and garnish with rosemary.