for 4 people

Preparation

8	veal medallions (approx. 80 g each)

Risotto

1 tbsp	oil
1	red onion, finely chopped
300 g	raw beetroots peeled, cut into sticks approx. 5 mm thick
300 g	risotto rice (e.g. Carnaroli)
4 dl	red wine (e.g. Amarone)
7 dl	beef bouillon, hot
50 g	Pecorino romano, coarsely grated
	salt and pepper to taste

Veal fillet medallions

1 tbsp	oil
¼ tsp	salt
a little	pepper
1 dl	red wine (e.g. Amarone)
2 dl	beef bouillon
½ tbsp	Maizena cornflour
1 ½ tbsp	butter

How it's done

Preparation

Remove the meat from the fridge approx. 30 mins. prior to cooking.

Risotto

Heat the oil in a pan. Add the onion and beetroot, sauté for approx. 5 mins. Add the rice and sauté until translucent, stirring constantly. Pour in half of the wine, reduce completely. Pour in the remainder of the wine, season with salt. 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. Mix in the cheese, cover and keep warm.

Veal fillet medallions

Heat the oil in a non-stick frying pan. Season the medallions, fry in batches for approx. 2½ mins. on each side. Remove, cover and keep warm. Wipe the cooking fat from the pan, pour the wine into the same pan, loosen any bits that have stuck to the bottom, reduce to half the amount. Mix the cornflour with the stock, pour into the pan while stirring, simmer for approx. 3 mins. Stir in the butter. Serve the medallions with the beetroot risotto and the sauce.

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