A delicious mushroom dish for any occasion!
Put the meat with the marinade ingredients in a large enough bowl and rest for at least 24 hours. In between turn to the other side. Now remove the meat, rub dry and fry heartily in hot oil all around. Now add the solid ingredients of the marinade to the meat and fry briefly. Now stir in the paradeis pulp, brown briefly and then extinguish with the marinade stock (and perhaps the gravy). Put the lid on the 120 degree hot stove and cook for 2, 5-3 hours.
Then remove the roast from the pot and keep it warm. Strain the meat stock through a sieve and let it boil. Slightly thicken with a little bit of dark sauce thickener. Season to taste with salt, pepper and a little balsamic vinegar, add chopped parsley and capers if desired. Put the sliced meat into the sauce and let it simmer for a while. But do not let it bubble up any more.
For the risotto, sauté the quartered mushrooms in a little butter, season with salt and pepper. In a second saucepan, sauté the onion and garlic in a tiny bit of oil, then add the long-grain rice and stir until the rice grains appear translucent. Extinguish with the white wine, cook the whole thing and season with salt. little by little (“sip by sip”) pour the separately heated chicken soup and add the risotto