Veal Risotto

Have fun preparing this mushroom dish!

25 min, light With half of the butter and a little bit of oil, fry the veal cut into small pieces, season with salt and pepper. Then add the finely chopped onion and sauté until translucent. Add the long grain rice and cook until translucent. Add the wine and let it evaporate completely. Gradually add the hot soup so that the long grain rice is always just covered with liquid.

Cut the carrots and celery into small cubes. Add the cleaned chanterelles, either whole or chopped, depending on their size. Stir well. Towards the end of the cooking time (approx. 18 min. the rice grains must still have “bite”!) add the rest of the butter. Fold in half of the grated Parmesan and the finely chopped parsley as well. Make sure the risotto is wet and creamy.

Arrange immediately on plates and bring to the table. Add more Parmesan cheese, if desired.

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