Rimientos Chicken Breasts with White Wine Risotto (Denise Biellmann)

Cut the peperoncini into cubes, mix 1/3 of it with the herb mustard and 50 ml sherry and marinate the chicken breast with it and leave it for 2-3 hours. Overnight, too. Pat the chicken breast dry with kitchen paper and fry in clarified butter for approx. 4 minutes and place in a buttered gratin dish. Dissolve the roast set with the remaining 100 ml sherry (seven if necessary), add the marinade and the remaining chili peppers. Then let it boil down a little with the cream. Season to taste with salt, pepper and paprika and pour over the chicken breast before it is put in the oven for about 15 minutes at 250 °.

Peel and finely dice the onion. Heat 2 tablespoons of butter in a saucepan and sauté the onion cubes. Add the rice and let it become translucent while stirring constantly. Deglaze with 200 ml of wine and cook everything while stirring until the liquid is absorbed into the rice. Add about 3 ladles of the vegetable stock and simmer while stirring. Then gradually pour in the rest of the broth and let the rice swell over low heat. Add the remaining 100 ml white wine and Parmesan cheese. It is ready when it has a slightly soupy consistency, but still has a firm core.