Veal Medallions with Carrot-Sunflower Risotto
http://www.abc4.com/mostpopular/story.aspx?content [2008-6-27]
Tag : carrot diced
Free Range Veal Medallions, Carrot-Sunflower Risotto,
Fresh Ricotta, Pink Pepper, Lemon Oil
Risotto
Ingredients:
3 tablespoons butter
2 cups hot chicken stock
1 cup fine diced onion
½ cup fine diced celery
½ cup fine diced carrot
2 -3 tablespoons sunflower seeds
1 - 1/2 cups Arborio Rice
¼ cup dry white wine
1 ½ cup fresh room temperature carrot juice
3-4 tablespoons fresh ricotta cheese
3 tablespoons Parmesan cheese grated
Salt and pepper to taste
Garnish with pink peppercorns and lemon oil Method:
Sweat the onions, celery, and carrots in the butter, add theArborio rice and sauté on medium heat just for about a minute ortwo until the rice whitens just a bit.
Add the white wine cooking until all of it is absorbed.
Begin adding the hot chicken stock just a little bit at a timeallowing all the stock to absorb before adding more.
Once you have added all the chicken stock, begin adding the carrotjuice in the same method until the rice looks done*.
Add the sunflower seeds, parmesan, salt and pepper, and finish withthe risotto.
Spoon the risotto into portions, garnish with the pink peppers,lemon oil, and finish the plate with the cooked Veal, and yourdesired green.
5 oz. free range veal medallions per person
Simply sauté the veal in olive oil, brown butter, or Europeanstyle butter seasoned with salt and pepper.
Garnish with wilted spinach, micro greens, or my favorite peatendrils
Free Range Veal Medallions, Carrot-Sunflower Risotto,
Fresh Ricotta, Pink Pepper, Lemon Oil
Risotto
Ingredients:
3 tablespoons butter
2 cups hot chicken stock
1 cup fine diced onion
½ cup fine diced celery
½ cup fine diced carrot
2 -3 tablespoons sunflower seeds
1 - 1/2 cups Arborio Rice
¼ cup dry white wine
1 ½ cup fresh room temperature carrot juice
3-4 tablespoons fresh ricotta cheese
3 tablespoons Parmesan cheese grated
Salt and pepper to taste
Garnish with pink peppercorns and lemon oil Method:
Sweat the onions, celery, and carrots in the butter, add theArborio rice and sauté on medium heat just for about a minute ortwo until the rice whitens just a bit.
Add the white wine cooking until all of it is absorbed.
Begin adding the hot chicken stock just a little bit at a timeallowing all the stock to absorb before adding more.
Once you have added all the chicken stock, begin adding the carrotjuice in the same method until the rice looks done*.
Add the sunflower seeds, parmesan, salt and pepper, and finish withthe risotto.
Spoon the risotto into portions, garnish with the pink peppers,lemon oil, and finish the plate with the cooked Veal, and yourdesired green.
5 oz. free range veal medallions per person
Simply sauté the veal in olive oil, brown butter, or Europeanstyle butter seasoned with salt and pepper.
Garnish with wilted spinach, micro greens, or my favorite peatendrils
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