Mushroom Cutlets with Mozzarella

Clean and rinse fresh mushrooms, pat them dry, and slice. Heat butter in a skillet and sauté the mushrooms for 3–4 minutes. Transfer to a separate dish and let the excess liquid drain.

Melt the remaining butter in the same pan. Add finely chopped onion and garlic, fry for 5 minutes. Add the rice and fry for 1 minute, stirring constantly.

Pour in the white wine and let it evaporate, stirring constantly. Add vegetable broth one ladle at a time, wait for it to be absorbed before adding each new portion. Cook for about 20 minutes until the rice is soft but still has a slight firmness.

Add the sautéed mushrooms and fresh thyme. Mix, salt and pepper to taste. Cool the risotto to room temperature.

Form 12 cutlets from the cooled risotto. Cut the mozzarella into 12 pieces. Make a small indentation in the center of each cutlet with your finger, insert a piece of cheese, and seal the edges so the cheese stays inside.

Coat the cutlets in wheat flour. Heat vegetable oil in a pan. Fry the cutlets for 3–4 minutes on each side until golden brown.