Lemon Veal Risotto

Ingredients

• 300 g veal cutlets
• 1 small onion
• 1 Garlic clove
• 3 tbsp olive oil
• 300 g Arborio rice
• 200 ml dry white wine
• 1 untreated lemon (juice and zest)
• 1 l chicken broth
• 3 tbsp roasted pine nuts (chopped)
• 2 tbsp freshly grated Parmesan
• 1 tbsp butter
• Salt
• Pepper (freshly ground)
• lemon peel for garnish
• 30 g parmesan (shaved for garnish)

Instructions

1. 1.

   Slice the veal into thin strips. Peel and finely chop the onion and garlic. Sauté them in 3 tbsp hot oil in a pot. Add the veal and sear briefly. Stir in the rice, cook briefly, then deglaze with wine. Bring to a boil, add lemon juice and zest, and a splash of broth.

2. 2.

   Cook the risotto over medium heat while stirring constantly. Gradually add more broth, letting the rice absorb it, until the rice is creamy yet still al dente (about 20 minutes). Stir in the chopped pine nuts, grated parmesan, and butter. Season with salt and pepper. Garnish with lemon peel and shaved parmesan before serving.