You are here

Veal Kidney Risotto

Meat.World's picture
Ingredients
  Veal kidney 1 Pound, outer fat and membrane removed, halved, cored, soaked in cold water for 1 hour and cubed
  Butter 2 Tablespoon
  Onion 1⁄2 Medium, sliced
  Water 1⁄2 Cup (8 tbs)
  Fresh mushrooms 1⁄4 Pound, sliced to make about 1 1/4 cups (300 Milliliter)
  Salt To Taste
  Raw white rice 1⁄2 Cup (8 tbs), boiled in salted water for 15 minutes and drained
  Pepper To Taste
  Sour cream 1⁄2 Cup (8 tbs)
  Egg yolk 1 , beaten
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Melt the butter in a saucepan and fry the onion until it is lightly browned.
Add the kidneys and the water.
Cover the pan and simmer for about 10 minutes.
Add the mushrooms and cook for another 10 minutes.
Season with salt and cook for five minutes.
Mix the rice with the kidneys and mushrooms; add salt and pepper.
Put this risotto into a buttered baking dish.
Season the sour cream with salt and stir in the egg yolk.
Pour the mixture over the risotto and sprinkle it with the grated cheese.
Bake in a preheated 375° F. [190° C] oven for 20 to 30 minutes, or until the cheese has browned.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
6

Rate It

Your rating: None
3.91389
Average: 3.9 (18 votes)