Sauteed Veal and Risotto Recipe


 

Ingredients for 4 people for the sauteed veal:

  1. 800g of veal

  2. 3 mushrooms

  3. cherry tomatoes (optional)

  4. 20g of flour

  5. 2 tbsp of veal stock

  6. 20g of butter

Ingredients for 4 people for the risotto:

  1. 400g of risotto rice

  2. 2 tbsp of parmesan

  3. 2 strands of fresh parsley

  4. 2 pats of butter

  5. 40cl of dry white wine

  6. 2 onions

  7. 2 shallots

  8. Vegetables broth

Steps for the sauteed veal:

  1. Cut the veal in equal pieces

  2. In a casserole add the butter and then the veal to give it colour

  3. Once they have the right golden colour take them off and add the flour to do a roux

  4. Wet it progressively with the wine

  5. Add water to have the quantity of sauce that you want.

  6. Add the veal stock to it and mix it

  7. Add salt and pepper and put the meat back in the casserole

  8. 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:

  1. 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.

  2. Add your broth in a sauce pan to heat it up.

  3. 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)

  4. Add the wine and keep stirring it to avoid the rice to stick

  5. Add a bit of broth in the rice, keep stirring until the rice absorbs it all

  6. Add the two shallots and keep repeating the process with the broth

  7. Add salt, pepper and parsley, just before the end

  8. Once the rice is in the plate, add the parmesan on top of the rice

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