Veal Kidney Risotto
|Veal kidney||1 Pound, outer fat and membrane removed, halved, cored, soaked in cold water for 1 hour and cubed|
|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)|
|Raw white rice||1⁄2 Cup (8 tbs), boiled in salted water for 15 minutes and drained|
|Sour cream||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
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.