Ingredients for 4 people for the sauteed veal:
800g of veal
cherry tomatoes (optional)
20g of flour
2 tbsp of veal stock
20g of butter
Ingredients for 4 people for the risotto:
400g of risotto rice
2 tbsp of parmesan
2 strands of fresh parsley
2 pats of butter
40cl of dry white wine
Steps for the sauteed veal:
Cut the veal in equal pieces
In a casserole add the butter and then the veal to give it colour
Once they have the right golden colour take them off and add the flour to do a roux
Wet it progressively with the wine
Add water to have the quantity of sauce that you want.
Add the veal stock to it and mix it
Add salt and pepper and put the meat back in the casserole
Cover it and let it simmer for about 40 minutes. 5 minutes before the end, add the chopped mushrooms in it.
Steps for the risotto:
In a pan add butter and a bit of olive oil, once melted add the onions. Once the onions are having a good colour take them off in a recipient.
Add your broth in a sauce pan to heat it up.
In the same pan, add a bit more of butter and olive oil and then add the rice, stir until translucent (take into consideration the heat, you don't want the rice to stick)
Add the wine and keep stirring it to avoid the rice to stick
Add a bit of broth in the rice, keep stirring until the rice absorbs it all
Add the two shallots and keep repeating the process with the broth
Add salt, pepper and parsley, just before the end
Once the rice is in the plate, add the parmesan on top of the rice