Suckling Pig Chops with Mushroom Risotto

A delicious mushroom dish for any occasion!

40 min, easy Remove fat and sinews from the suckling pig’s back and cut into 1, 5 cm thick chops. Season them with salt, pepper and freshly pressed garlic. Heat butter and olive oil in a frying pan, roast chops on both sides at rather low temperature.

Clean men’s mushrooms, cut stems into small cubes or fine slices. Remove peel from onion and garlic, chop finely. Heat butter in a saucepan and sauté onion and garlic. Add the chopped mushrooms. Steam everything together for a short time until soft, season with salt and pepper.

For the risotto:

Sauté the onion in the butter until translucent, add the long grain rice and cook until the rice grains are also translucent. Pour in the beef broth and boil the liquid. Stirring continuously, pour a little bit of beef broth repeatedly and simmer on low heat until the rice grains are al dente. Finally, stir in the already prepared mange tout mushrooms. Season again with salt and freshly ground pepper, add parsley, butter and cream.

Arrange the suckling pig chops on the risotto.

Drink:

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