Veal cutlets with baby spinach & morel risotto

Veal cutlets with baby spinach & morel risotto

Total: 45 Min. | Active: 45 Min.
Nutritional value / people: 596 kcal
, Fat: 28 g
, Carbohydrate: 44 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Veal steaks

a little oil
4 veal cutlets (approx. 180 g each)
1 tsp salt
a little pepper
1 shallot, finely chopped
½ dl cognac
2 dl meat bouillon
1 dl cream
salt to taste


½ tbsp oil
1 shallot, finely chopped
200 g risotto rice
1 dl white wine
4 dl vegetable bouillon
250 g baby spinach
20 g dried morel mushrooms, soaked, halved, washed thoroughly, drained
50 g cream cheese
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How it's done

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Veal steaks

Heat a little oil in a large non-stick frying pan. Reduce the heat, season the meat, fry over a medium heat for approx. 4 mins. on each side, keep warm. Sauté the shallot. Pour in the cognac and reduce almost completely. Pour in the stock and cream, simmer for approx. 5 mins., season.


Heat the oil in a pan. Sauté the shallot. Add the rice, cook while stirring until translucent.

Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 5 mins., add the baby spinach and morels, simmer for a further 15 mins. until the rice is al dente. Stir in the cheese.

Good to know
Tip: Instead of dried morels, use 100 g of fresh morels.

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