for 4 people

Herb risotto

1 tbsp	butter
1	onion, finely chopped
250 g	risotto rice
1 ½ dl	Marsala wine
8 dl	beef bouillon
80 g	grated Parmesan
1 bunch	parsley, finely chopped
¼ bunch	sage, finely chopped
1 tbsp	butter
	salt and pepper to taste

Veal steaks

8	veal steaks (approx. 60 g each)
½ tsp	salt
a little	pepper
2 tbsp	white flour
1 ½ tbsp	olive oil
1 dl	Marsala wine
1 dl	beef bouillon
2 sprig	sage

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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