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Veal Kidney Risotto

Meat.World's picture
  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)

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: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 267 Calories from Fat 124

% Daily Value*

Total Fat 14 g21.6%

Saturated Fat 7.6 g37.9%

Trans Fat 0 g

Cholesterol 335.9 mg112%

Sodium 378.5 mg15.8%

Total Carbohydrates 16 g5.4%

Dietary Fiber 0.49 g1.9%

Sugars 1.8 g

Protein 19 g37.1%

Vitamin A 11% Vitamin C 9.4%

Calcium 15.5% Iron 16.6%

*Based on a 2000 Calorie diet

Veal Kidney Risotto Recipe