Herb risotto for veal leg slice

Name: Herb risotto for veal leg slice
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Slices of veal leg (each approx. 250 g); 3 Onions; 3-4 Garlic cloves; 2-3 Bay leaves; 1-2 TABLESPOONS Flour; 3-4 Tbsp Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1350 ml Vegetable broth (instant); 150 ml dry white wine; 250 g Risotto Rice; 1 collar Parsley; 1 collar Sage; 75 g sage-cheddar cheese; 1-2 TEASPOONS fresh squeezed lemon juice; 100 g Whipped cream; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp parsley, lemon slice and cheese slicer

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Slices of veal leg (each approx. 250 g)
3 Onions
3-4 Garlic cloves
2-3 Bay leaves
1-2 TABLESPOONS Flour
3-4 Tbsp Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1350 ml Vegetable broth (instant)
150 ml dry white wine
250 g Risotto Rice
1 collar Parsley
1 collar Sage
75 g sage-cheddar cheese
1-2 TEASPOONS fresh squeezed lemon juice
100 g Whipped cream
7-10 Tbsp Kitchen yarn
7-10 Tbsp parsley, lemon slice and cheese slicer

Directions

1
Wash the meat and dab dry with kitchen paper. Peel onions and cut into slices. Peel garlic and chop roughly. Wash the bay leaf and pat dry. Tie leg slices with kitchen string. Dust with flour.
2
Heat 2 tablespoons of oil in a large frying pan and fry the meat on both sides. Season with salt and pepper. Add half of the onions, bay leaf and half of the garlic, fry briefly, deglaze with 500 ml stock and 75 ml wine, bring to the boil and braise covered over medium heat for about 40 minutes. Heat the remaining oil in a saucepan, fry the remaining onions and garlic until transparent. Add rice and fry briefly. Gradually add the rest of the stock and wine. Stir several times and cook for about 30 minutes. In the meantime wash parsley, dab dry and chop finely. Wash the sage, dab dry and pluck the leaves from the stalks. Halfway through cooking, stir 3/4 of the parsley and sage leaves into the rice (put some aside for garnishing if you like). In the meantime grate cheese finely. Season rice with salt, pepper and lemon juice.
3
In the meantime wash parsley, dab dry and chop finely. Wash the sage, dab dry and pluck the leaves from the stalks. Halfway through cooking, stir 3/4 of the parsley and sage leaves into the rice (put some aside for garnishing if you like). In the meantime grate cheese finely. Season rice with salt, pepper and lemon juice. Stir in cheese and cream. Sprinkle one slice of leg and rice with sage and the rest of the parsley. Serve garnished with parsley leaves, lemon slices and cheese slicer as desired