Chicken roulades on saffron risotto

Ingredients

Directions

1. 1

   Wash the spring onions and cut them lengthwise into very fine strips of about 75 g, place them in a bowl of cold water and put them in the fridge. Cut the remaining spring onions into 6-7 cm long pieces.

2. 2

   Clean and wash the carrot and cut it into 6-7 cm long sticks as well. Peel ginger and garlic and chop finely.

3. 3

   Heat 2 tablespoons of oil in a frying pan, lightly fry the carrots, ginger and half the garlic. Add spring onions, season with salt and pepper and add 150 ml water. Bring to the boil, cover and stew for about 2 minutes.

4. 4

   Place the vegetables in a sieve, collect the stock and allow both to cool.

5. 5

   Pat meat dry and cut through horizontally. Place the fillets between two sliced freezer bags and tap them slightly flatter. Place 2-3 pieces of steamed carrot and leek onion on each narrow end of the meat and roll up to a roulade.

6. 6

   Peel and finely chop the onion. Boil up the vegetable stock. Melt the fat in a pot, fry the onions and the remaining garlic in it while stirring. Add rice, steam briefly and pour on wine.

7. 7

   Boil it down. Add saffron and some hot stock until the rice is covered. Always add the next portion of liquid only when the rice has absorbed the liquid. Stir in between.

8. 8

   Cook for a total of 30-35 minutes.

9. 9

   Roast the sesame seeds in a pan without fat, remove from the pan immediately and allow to cool. Heat 2 tablespoons of oil in a large pan, fry the chicken roulades well all around. Pour in the vegetable stock and chicken stock, cover and stew for about 6 minutes.

10. 10

    Remove the roulades from the stock, turn briefly in the sesame seeds and cut into slices. Season the stock to taste with salt and pepper if necessary.

11. 11

    Stir the parmesan into the risotto, season with salt and pepper. Arrange risotto with chicken roulades on plates. Sprinkle with some braising stock and garnish with spring onions. Add the remaining sesame seeds.