Risotto with morels and chicken fillet

Season the chicken fillet with salt and pepper. Fry the fillet in a hot pan with the butter until it is golden brown.
The put the fillit in the oven and let it cook until it reaches a core temperature of 75°C.
Fry the morels in a pan with butter and season with salt and pepper. Keep the nicest pieces for decoration and chop the rest coarsely.
Heat the Archiduc sauce in a pan or follow the instructions on the packaging.
Fry the finely chopped shallot in another frying pan with the olive oil. Add the risotto rice and stir regularly. Mix the coarsely chopped morels through the risotto and season with salt and pepper
Serve the chicken fillet on a bed of Archiduc sauce. Arrange the risotto with the morels and garnish with the nicest pieces of morels.

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