Pork And Veal Risotto
|Long grain rice||1 Cup (16 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Stock||2 1⁄2 Cup (40 tbs)|
|Lean pork||4 Ounce (From The Leg)|
|Lean veal||4 Ounce|
|Diced cooked ham||1⁄2 Cup (8 tbs)|
|Chopped parsley||3 Tablespoon (For Garnish)|
Melt 2 tablespoons of the butter in a saucepan.
Add the rice, salt and celery salt and stir to mix well.
Fry for 2-3 minutes, then add the stock.
Bring to the boil, cover and cook for 15-20 minutes, until the rice is tender and all the stock has been absorbed.
Meanwhile, peel and thinly slice the onions.
Cut the pork and veal into chunks.
Grate the carrot.
Peel and quarter the tomatoes.
Melt the remaining butter in a saucepan.
Add the pork and veal chunks and brown on all sides.
Stir in the onions and carrot and fry for 5 minutes, then add the ham, tomatoes and the cooked rice.
Continue cooking for 15-20 minutes, until the meat is tender.
Sprinkle with parsley before serving with a mixed salad.