Together we move! As part of Bayern’s Audi Summer Tour, chef Alfons Schuhbeck and FCB Legend Giovane Elber came together in the kitchen to whip up something delicious. You’ll find the recipe below to have a try yourself:
Chanterelle risotto with filet of beef and green asparagus
Ingredients for 4 servings:
Risotto:
- 250g risotto rice (e.g. Arborio, Vialone nano or Carnaroli)
- 1L vegetable stock
- ½ a garlic glove (peeled)
- 2 slices of ginger
- 1 lemon peel
- 20g cold butter
- 1 to 2 tbsp. grated Parmesan
- Mild chilli salt
- 150g small, fresh chanterelles
- 1 tsp. brown butter
- Ground cumin
- ½ tsp. grated lemon peel
- 1 tsp. Freshly cut parsley
- 2 to 3 tbsp. finely grated pecorino
Asparagus:
- 1 bunch of green asparagus (thin stalks)
- 100ml vegetable stock
- 1 tbsp. cold butter
- Mild chilli salt
Beef:
- 4 beef tenderloin steaks (approx. 1.5cm thick)
- ½ tsp. oil
- 60 to 80 ml chicken stock
- 1 tsp. Schuhbeck’s FCB steak and Grill Seasoning
- 2 tbsp. cold butter
- Mild chilli salt (to taste)
Toppings:
- Grated pecorino
- Basil or cress
Preparation:
Risotto:
Put the rice and stock in a saucepan. Place a sheet of baking paper on top and cook everything just below boiling point for about 20 minutes until the risotto is nice and creamy, but the rice grains still have a slight bite. After a good 15 minutes, add the garlic, ginger and lemon zest to the risotto and cover again with baking paper. Once the risotto is ready, remove all the whole spices again. Stir in the butter and Parmesan and season the risotto with salt and a pinch of chilli salt. Clean the chanterelles - wash and pat dry if necessary – and fry in brown butter in a pan, season with a pinch of cumin, lemon zest and chilli salt. Add the parsley. Fold the chanterelles into the risotto. Remove from the heat and stir in the pecorino.
Asparagus:
Wash the asparagus, peel the lower third and remove the woody ends. Cut the asparagus spears diagonally into pieces about 4cm long and place in a deep pan with the stock. Cover with a sheet of baking paper and steam at boiling point for 6 to 8 minutes. The stock should largely boil away, so remove the baking paper in the last few minutes if necessary. Finally, stir in the cold butter and season with chilli salt.
Beef:
Heat a frying pan over medium heat, spread the oil in it with a brush. Put the steaks in, fry until meat juice beads come out after 1 to 2 minutes. Turn the slices over, continue frying until meat juice beads come out again. Remove the steaks from the pan, deglaze the pan with stock, stir in the seasoning, let it simmer a little, remove from the heat, stir in the butter and season with chilli salt as needed. Turn the steak slices in it.
Serving:
Place the risotto on warm plates. Arrange the asparagus pieces around the outside and place the meat slices on top of the risotto. Decorate with basil and cress.
Enjoy!
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