Asparagus Risotto
5 C. chicken broth
2 T. olive oil
1 small onion finely chopped
1/2 lb. Arborio rice
1/8 t. saffron threads crushed
1/2 C. grated parmesan cheese
1 C. blanched asparagus pieces
Bring chicken broth to a boil in a saucepan. Turn down to a simmer. Heat oil in
a 4 qt. saucepan. Add onion and cook until transparent. Add rice and stir until
the rice turns opaque and is coated with the oil. Add 1 cup of the simmering
broth and stir until almost all of the broth is absorbed. Add broth 1 cup at a
time until rice is tender. Add the asparagus. Take off the heat and stir in the
cheese. Season with salt and pepper. The process will take about 20 minutes.
|
|
Veal Scaloppine
1 1/2 C. veal scallops pounded to 1/8 inch thickness
flour
10 T. olive oil
1/2 lb. mushrooms
salt and pepper
1/2 C. pine nuts
12 sage leaves
3 anchovy filets minced
2 garlic cloves minced
1 C. dry white wine
4 T. butter
Pat veal dry and dredge in flour, shaking off excess. Heat 2 T. oil in a large
skillet. Add mushrooms and cook until golden brown. Remove and set aside.
Add 2 T. of oil to the skillet. Add 1/3 of the veal scallops and saute about 30
seconds per side. Transfer to a platter. Salt and pepper scaloppine to taste.
Repeat this process 2 more times, adding 2 T. of oil each time.
Add pine nuts to skillet and cook until golden brown. Add sage, anchovies and
garlic. Return the mushrooms to the pan and stir in the wine. Whisk in butter
and pour over veal.
Serve immediately.
|
|
