Preparation (about 40 min):
Rinse cooled chanterelles, drain and dry on kitchen paper. Sauté onion cubes in hot olive oil until translucent. Add chanterelles, sauté briefly, add long-grain rice, pour in vegetable soup, season with salt, saffron, pepper. Simmer gently until all liquid is absorbed. Boil the veal stock for the sauce, thicken a little bit.
Season medallions with pepper, sear in hot olive oil on both sides, press one side in Parmesan with rubbed thyme until well smooth, place in roasting pan, toast a crust. Cut tomatoes in half, brown in the same frying pan. Arrange risotto on plates as a bed, pour sauce all around. Place the medallions with crust on top, add the tomatoes and garnish with thyme.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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