Take a saucepan and heat the rapeseed oil in it. Peel the garlic clove through a press and sauté briefly. Then add the risotto rice, toast briefly until the rice bakes. Now deglaze with white wine, boil down completely and pour over water, stir gently cover. Keep doing it until there's nothing left. Season with * vegetable stock powder.
Fold in the freshly grated pecorino cheese over the risotto, then keep the saucepan warm. Clean the mushrooms with a paper towel and cut into slices. Take a pan, heat the rapeseed oil and add the sliced mushrooms. Roast and salt, gourmet pepper as well as with the spice mixture.
schnitzel
Wash the schnitzel, pat dry with kitchen paper and place on a board. Season with salt and gourmet pepper. Place the basil leaf on top and a large slice of Parma ham. Do the same with the second schnitzel. Secure both schnitzel with one or two toothpicks.
Take another pan and heat up rapeseed oil again. The schnitzels are placed with the meat side in the pan and fried briefly, then turn and fry briefly. Finally, take flat plates and place everything on top and serve immediately.