for 4 person

Meat

1 ⅕ kg	roast veal (e.g. shoulder)
1 ½ tsp	salt
a little	pepper
	clarified butter

4 tbsp	thyme
1	organic lemon
2 tbsp	coarse-grain mustard
3	garlic cloves

To roast in the oven

500 g	green asparagus
1 dl	white wine
1 dl	vegetable bouillon
½ tsp	Maizena cornflour

Risotto

20 g	dried morel mushrooms
2	shallots
1 tbsp	butter
200 g	risotto rice

1 dl	white wine
7 dl	vegetable bouillon, hot
40 g	grated Parmesan
40 g	butter
	salt and pepper to taste

How it's done

Meat

Remove the meat from the fridge approx. 1 hr. prior to cooking. Season the meat. Heat the clarified butter in a frying pan. Fry the meat all over for approx. 5 mins., only turning when a crust has formed. Remove the meat and place in a roasting tin.

Finely chop the thyme, grate the zest of the lemon, mix both with the mustard. Press in the garlic cloves, mix. Rub half of the mixture into the meat. Set aside the remainder of the marinade. Insert the meat thermometer into the thickest part of the meat.

To roast in the oven

Approx. 1 hr. in the centre of an oven preheated to 160°C. Peel the bottom third of the asparagus. Combine the reserved marinade with the wine, stock and cornflour, add to the meat along with the asparagus, roast for a further 30 mins. The core temperature should be approx. 72°C. Remove the meat and asparagus, cover and leave to rest for approx. 10 mins.

Risotto

Soften the morels in water for approx. 15 mins., rinse well and drain. Finely chop the shallots. Heat the butter in a pan. Sauté the shallots. Add the morels and cook briefly. Add the rice and sauté until translucent, stirring constantly.

Pour in the wine and reduce completely. Gradually add the stock to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.

To serve

Carve the meat across the grain, serve with the risotto, asparagus and cooking juices.

Show complete recipe