Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Herb risotto
Veal steaks
How it's done
Herb risotto
Heat the butter in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the Marsala and reduce almost completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer the risotto for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, herbs and butter, season.
Veal steaks
Season the steaks, place the flour in a deep dish, toss the steaks in the flour. Heat the oil in a large frying pan, fry the steaks for approx. 1 min. on each side, remove. Add the Marsala and stock to the pan, loosen any bits that have stuck to the pan, add the sage, bring to the boil, simmer for approx. 3 mins until creamy, serve the veal steaks with the Marsala sauce and the risotto.
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