Corn Chicken Breast with Ice Wine Risotto

Sweat the chopped shallot in butter. Add rice, sauté briefly and pour in ice wine.

Then add about 200 ml of stock and simmer over not too high heat for 10 minutes, stirring repeatedly.

Flavor with salt, spice mixture and vanilla bean and simmer at low heat and slowly add the remaining stock for another 8-10 minutes al dente.

Remove the vanilla pod and bind with grated Parmesan cheese and butter.

Meanwhile, lightly fold the skin of the chicken breasts, i.e. run your index finger under the skin and lightly detach it from the meat.

Put a sage leaf between the skin and the meat and smooth it down. Season with salt and pepper and fry in hot olive oil, skin side first.

Turn over, add shiitake mushrooms, chili and rosemary sprig and fry the breasts for 3-4 minutes until they are still tender and juicy inside.

Remove mushrooms, drizzle with a little peanut oil and keep warm together with the breasts.

Deglaze the roast residue with stock and reduce by half. Stir in some ice-cold butter and thicken the sauce with it.

Melt some butter in a small pan and briefly sauté the grapes with a pinch of sugar.

Arrange the risotto in the center of each plate, cut the chicken breasts in half once and place on top. Top with mushroom caps and grapes, drizzle with sauce and sprinkle with toasted pine nuts.

Garnish with rosemary needles and vanilla if desired.

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