Porcini mushroom risotto with parsley on filled involtini skewers with spinach and bacon

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Let the spinach thaw. Soak the boletus in about 100 milliliters of cold water. Once the spinach is almost thawed. Cut the bacon into thin strips and leave in a pan without fat until golden brown, then drain on kitchen paper. Heat a teaspoon of butter in a saucepan. Stew the spinach in it for two to three minutes, add the bacon and cream cheese and season with salt and pepper, set aside. For the involtini schnitzel, beat very thinly between two layers of cling film. Season the meat with salt and pepper and coat thinly with the spinach mixture. Roll up the schnitzel firmly from the long side and pin in place with a toothpick. Pour porcini mushrooms into a sieve, collect the stock. Peel onion and chop finely. Heat a tablespoon of oil in a large saucepan. Sweat the onion until translucent. Add rice, sweat for one to two minutes. Deglaze with white wine and porcini mushroom stock. Pour in 100 milliliters of stock and add over medium heatSimmer for 20 minutes, stirring occasionally. Gradually pour in the rest of the broth. Heat a tablespoon of oil in a pan. Fry meat rolls in it over medium heat for about eight minutes. Wash the parsley, pat dry and finely chop the leaves of four stems. Roughly chop the porcini mushrooms as well. Whip the cream until semi-stiff. Stir a tablespoon of butter, parmesan and cream into the risotto. Add parsley and porcini mushrooms and season with salt and pepper. Remove the involtini from the pan and cut into slices. Spread the slices on wooden skewers and serve with the risotto. Garnish with parsley leaves and pink berries

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Wait 1 hour. Photo: Först, Food & Foto, Hamburg