Veal cutlets with baby spinach & morel risotto
Ingredients
for 4 person
a little | oil |
4 | veal cutlet (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 |
How it's done
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.
Risotto
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.
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