@vovatestardi: Chanterelle Risotto with Veal has been my absolute favorite lately. 🫠🧑‍🍳🍄‍🟫 You have to give it a try! 🧑‍🍳** Ingredients Risotto * 150 g Arborio or Carnaroli rice * 100 g chanterelle mushrooms, cleaned * ½ red onion, finely diced * 1 tbsp olive oil * 50 g green beans, sliced * 500–600 ml vegetable or chicken stock * 100 ml dry white wine * 3–4 tbsp grated Parmesan cheese * 1 tbsp butter * 8 tsp mascarpone ### Veal * 2 veal tenderloin steaks (150 g each) * 2 tbsp vegetable oil * 2 garlic cloves * 2 sprigs fresh rosemary * 1 tbsp clarified butter * Salt and freshly ground black pepper ### To Serve * Fresh parsley, chopped ## Method Remove the veal steaks from the refrigerator about 2 hours before cooking so they can come to room temperature. Heat the olive oil in a saucepan and sauté the finely diced onion until softened. Add the rice and cook for a minute or two, stirring constantly. Pour in the white wine and cook until it has completely evaporated. Gradually add the stock, one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Halfway through cooking, stir in half of the chanterelles and the sliced green beans. Continue cooking over low heat until the rice is al dente. Season with salt to taste. Meanwhile, heat a frying pan over high heat and add the vegetable oil. Place the veal steaks in the pan and cook, turning them every 30 seconds. The total cooking time should be about 5–6 minutes. For the best results, use a meat thermometer—the internal temperature should reach **54–57°C (129–135°F)** for medium-rare. Halfway through cooking, add the clarified butter, garlic, and rosemary. Baste the steaks with the aromatic butter until beautifully browned and fragrant. Transfer the cooked steaks to a plate and let them rest for a few minutes to allow the juices to redistribute. Using the same pan, sauté the remaining chanterelles until lightly golden. Finish the risotto by stirring in the butter and grated Parmesan until smooth and creamy. Divide the risotto between serving plates. Top each portion with teaspoons of mascarpone, the veal steaks sliced in half, and the sautéed chanterelles. Garnish with freshly chopped parsley. Enjoy! #risotto #cooking #chef #homemade #Love

Volodymyr Testardi

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Region: PL

Saturday 01 August 2026 17:42:30 GMT