Pork cutlets with mushroom & red wine risotto

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 678 Kcal, 52g Protein, 71g Carbohydrates, 20g Fat


  • Risotto
  • 1 red onions, finely chopped
  • 1 tbsp butter
  • 350 g risotto rice (e.g. S. Andrea)
  • 3 dl red wine (e.g. Barolo)
  • salt and pepper to taste
  • 7 dl vegetable bouillon, hot
  • 5 tbsp grated Parmesan
  • Meat & mushrooms
  • clarified butter for frying
  • 1 tsp salt
  • 700 g pork cutlets (loin)
  • a little pepper
  • 150 g chanterelles, cut into pieces
  • 2 tsp thyme leaf

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  • Risotto

    Heat the butter in a pan, sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in half of the red wine, reduce completely, pour in the remainder of the wine, reduce completely while stirring. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the parmesan, season.
  • Meat & mushrooms

    Heat a little clarified butter in a frying pan, fry the cutlets for approx. 1 1/2 mins. on each side, season and keep warm. Heat a little clarified butter in the same frying pan, sauté the mushrooms for approx. 3 mins., then add the thyme. Mix the mushrooms in with the risotto. Serve the risotto with the meat.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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