Veal Rolls with Chanterelle Risotto and Parsley Foam

Roulades:

1. Place the roulades thinly between two sheets of plastic to double the size. Brush, clean, chop mushrooms. Peel the shallot and chop finely. Cut the bacon into small cubes. Wash, dry and finely chop the parsley ..
2. In a pan in a leveled tablespoon of butter, sauté the shallots and bacon. When the bacon turns translucent, add the mushrooms and sauté briefly. Pepper and carefully salt because of the bacon. Fold in the parsley, turn off the heat and keep it ready.
3. Preheat the oven to 120 °. Season the coated roulades lightly and coat each with half of the sausage meat. Spread the mushroom mixture on top and roll up the roulades from the narrower side. Fix with wooden or metal skewers. Fry them vigorously on all sides in a pan in the oil and then place them on the grid in the oven for approx. 20-25 minutes.

Risotto:

1. Brush, clean and roughly chop the mushrooms. Peel the shallots and dice them. Grate the Parmesan. Heat the vegetable stock in a saucepan and keep it hot.
2. First sweat the mushrooms in 20 g butter until they are slightly translucent. Then lift this out of the pot so that the resulting brew remains in the pot. Keep mushrooms ready in bowl. Add another 20 g butter to the roast stock of the mushrooms and sweat the shallots in it. When they are translucent, add the rice and sweat it while stirring until it also looks a bit translucent on the outside. Then deglaze with the wine, stir well and add hot vegetable stock to 2 soup ladles. Turn the hotplate down to medium heat. It has to simmer lightly, but must not start. During the approx. 20 minute cooking process, pour in the stock again and again and stir regularly and vigorously. So long and so often until 800 ml of the stock are used up. (Possibly save the rest for later) Add the pre-cooked mushrooms about 10 minutes before the end of the cooking time. At the end of the day, the rice must still have a very slight “bite” and the entire consistency of the risotto should be very creamy (almost runny = thick). Finally, fold in the remaining butter and the grated Parmesan and season with salt and pepper. If you like, you can also add a small dash of cream ….. ;-)) If the risotto should “tighten” slightly before serving, ie lose its sumpiness, you can add a spoonful of the rest of the hot stock to make it creamy again do. (Not everything at once, just be careful!)

Parsley foam:

1. Wash the parsley and pluck the leaves from the stems. Put the cream, milk and parsley leaves in a saucepan, bring to the boil, turn the heat down and simmer for about 5 minutes. Then puree everything with a hand blender until the leaves are no longer visible and the liquid has turned green. Season to taste with pepper and salt, put the pot back on the stove and carefully stir in some of the starch mixed with a little water. But in small portions and maybe not all. It should just be a little creamy. Before serving, lather up vigorously with the Stamixer, holding the pot at a slight angle and immersing the mixer in such a way that it can absorb air while mixing. It will be nice and frothy.

Completion:

1. Cut one of the roulades in the middle for about 20 minutes to see whether they are cooked through but are still slightly pink, otherwise extend the cooking time by 5 – 10 minutes. It is advisable to start preparing the risotto shortly before searing the roulades and then to let it run in parallel.
2. To serve, cut the roulades in the middle, serve with the risotto and …………… let them taste good.