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Menu Plan for Fall II: Week 12, Sunday

Risotto with Veal and Leeks
Seasonal Fruit

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

     Yes, veal is a bit decadent for a Sunday... But, occasionally we just have to treat ourselves.  You could use pork or turkey.  Finish with some juicy Clementines.  

Creamy Veal and Leek Risotto

Total time: 30 minutes
    Risotto at it's most Italian: with veal and Prosciutto as well as the Parmesan.  Use true Parmigiano Reggiano if you can find it. Use the white and pale green part of the leeks.

Creamy Veal and Leek Risotto Ingredients:

 Instructions:

Fresh Seasonal Fruit

Whatever looks best.

Cooking Schedule: 30 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
2 medium saucepans, medium skillet with lid

Heat chicken stock
Clean, trim leeks
Chop leek for rice
Sauté leek in butter for risotto
Add rice to leek, sauté, stirring to coat rice
Add white wine, stir
Stir risotto
Slice carrot, leeks for Condimenti
Sauté carrot, leeks for Condimenti
Add 1/3 cup stock to risotto, stir
Slice veal
Stir risotto

Chop Prosciutto
Add 1/3 cup stock to risotto, stir
Stir risotto
Add veal to leeks, sauté
Add 1/3 cup stock to risotto, stir
Add Prosciutto to veal, sauté
Stir risotto
Grate Parmesan
Add milk to veal, cover, remove from heat
Keep adding stock and stirring
Before last bit of stock:
Taste rice - if needed add stock 1/8 cup at a time
Keep stirring risotto
When done add condimenti, cheese
Stir well, pour into serving bowl
Serve and eat