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Menu Plan for Fall II: Week 12, Day 3
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.
Ingredients:
- 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
- 1/2 medium leek about 1/2 cup
- 1/2 cup (4oz, 120ml) dry, white wine
- 2 1/4 cups (18oz, 540ml) chicken stock
- 1 tsp butter
- 1 tsp olive oil
- 1/2 cup (2oz, 60gr) Parmesan cheese - freshly grated
- Condimenti
- 3 slices Prosciutto, 2oz (60gr)
- 5oz (150gr) veal scallops
- 1 1/2 medium leeks
- 1 carrot
- 1 tbs olive oil
- 1/4 cup cream, Greek yogurt or milk I use yogurt
Instructions:
- Heat chicken stock and keep hot over low heat.
- Clean leeks and roughly chop amount for rice, reserving remainder for Condimenti.
- In medium sauce pan heat butter over medium-high heat.
- Add leek and sauté until tender.
- Add rice and sauté, stirring, for 2 - 3 minutes until rice has white center.
- Add white wine and stir.
- Start condimenti.
- When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)
- When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
- Before adding the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth, but fully cooked.
- If more stock is needed add it 1/8 cup at a time and waiting until almost completely absorbed.
- At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
- Add the Parmesan, condimenti, stir well, pour into a bowl or risotto platter and serve immediately.
- Condimenti:
- Chop the Prosciutto.
- Slice the veal scallops into bite-size strips.
- Slice the leeks.
- Peel carrot; cut in quarters the long way, then in slices.
- While risotto is cooking, heat oil in medium skillet.
- Add carrots, leeks and sauté until tender, 7 - 10 minutes.
- Add veal and sauté until cooked through.
- Add Prosciutto and sauté 5 minutes longer.
- Add cream or yogurt, cover and keep warm until needed for risotto.
Fresh Seasonal Fruit
Whatever looks best.
Cooking Schedule:
30 minutes for menu |
Chop Prosciutto |
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