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Pork cutlets with mushroom & red wine risotto
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 678
  • Fat about 20g
  • Carbohydrates about 71g
  • Protein about 52g
This is needed
This is needed for 4 people
Risotto
  • 1 tbsp butter
  • 1 red onion, finely chopped
  • 3 dl red wine (e.g. Barolo)
  • 350 g risotto rice (e.g. S. Andrea)
  • salt and pepper to taste
  • 7 dl vegetable bouillon, hot
  • 5 tbsp grated Parmesan
Meat & mushrooms
  • clarified butter for frying
  • a little pepper
  • 2 tsp thyme leaf
  • 150 g chanterelles, cut into pieces
  • 1 tsp salt
  • 700 g pork cutlets (loin)
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And that's how it's done
And that's how it's done
Risotto
Heat the butter in a pan, sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in half of the red wine, reduce completely, pour in the remainder of the wine, reduce completely while stirring. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the parmesan, season.
Meat & mushrooms
Heat a little clarified butter in a frying pan, fry the cutlets for approx. 1 1/2 mins. on each side, season and keep warm. Heat a little clarified butter in the same frying pan, sauté the mushrooms for approx. 3 mins., then add the thyme. Mix the mushrooms in with the risotto. Serve the risotto with the meat.