You are here

Veal Risotto

food.master's picture
  Extra light olive oil 1⁄2 Teaspoon (With A Dash Of Sesame Oil (1.25 Ml))
  Onion 1 1⁄2 , peeled and coarsely chopped
  Celery tops 1⁄2 Cup (8 tbs)
  Carrots 1 Cup (16 tbs), chopped
  Veal shank 1 1⁄2 Pound (680 Gm)
  Bay leaf 1
  Cloves 2
  Black peppercorns 6
  Water 2 Quart (1.9 Liter)
  Arborio rice 240 Milliliter (1 Cup)
  White wine 240 Milliliter, de-alcoholized (1 Cup)
  Saffron 1⁄16 Teaspoon
  Veal stock 1 Quart (944 Ml)
  Freshly grated parmesan cheese 120 Milliliter (1/2 Cup)
  Salt 1⁄4 Teaspoon, freshly ground
  Freshly ground black pepper 1⁄4 Teaspoon
  Frozen peas 240 Milliliter, thawed (1 Cup)
  Lemon zest 2 Teaspoon, minced
  Sage leaves 4 , minced

The Stock: Pour the oil into a large stockpot over medium heat, and saute the onion, celery and carrots for 3 minutes.
Add the veal shank, bay leaf, cloves and peppercorns; cover with the water, bring to a boil, reduce the heat and simmer 2 hours.
Skim off any foam that rises to the surface.
After 1 hour, add enough water to bring the liquid up to the original level—about 1 cup (236 ml).
Remove the veal shank, pull off the meat and set aside—you should have 8 ounces (227 gm) of meat.
Strain the broth and remove the surface fat.
Pour the stock into a fat-strainer jug—you should have about 1 quart (944 ml) of stock.
Pour it back into the stockpot and keep warm.
The Risotto: Pour the oil into a large heavy saucepan over medium heat and saute the onion for 2 minutes.
Add the rice and stir until well coated.
Pour in the wine, add the saffron and stir well, then let the wine be absorbed into the rice, stirring occasionally—(about 5 minutes).
When the rice seems dry, add enough hot stock to cover the rice—about 1 cup (236 ml)—stirring and cooking until it's absorbed into the rice.
Continue the process of adding stock and stirring until all of it is absorbed—about 30 minutes.
Add the cheese, salt and pepper and stir well.
Fold in the reserved veal.
Just before serving, stir in the peas and heat through.
To Serve: Divide among 4 dinner plates and sprinkle with the lemon zest and sage.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 668 Calories from Fat 138

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 7.2 g35.8%

Trans Fat 0 g

Cholesterol 154 mg51.3%

Sodium 1328.7 mg55.4%

Total Carbohydrates 69 g23.1%

Dietary Fiber 5.2 g20.7%

Sugars 12.7 g

Protein 52 g103%

Vitamin A 136% Vitamin C 34.3%

Calcium 42.1% Iron 17.3%

*Based on a 2000 Calorie diet

Veal Risotto Recipe