for 4 people

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

Risotto

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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