Chicken Medallions Wrapped in Bacon on Chanterelle Risotto

For the chicken medallions wrapped in bacon on chanterelle risotto, first prepare the risotto.

For the risotto, clean the chanterelles well and chop them a bit. Finely chop the onion and sauté in butter until translucent, then add the chanterelles and parsley and sauté briefly. Deglaze with white wine, add the rice, season with salt and pepper and pour in some of the chicken soup until the rice is covered.

Then stir and pour until the rice is cooked through and creamy. Finally, stir in the Parmesan cheese. Wrap the chicken medallions with bacon and fry briefly in the oil.

Then place in the oven at about 80 degrees for about 10 minutes.

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