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1/2 cup of unsalted butter
1/2 bunch of fresh sage
1 cup of carnaroli rice
1 quart of veal stock
2 each lemon zest
sea salt and ground black pepper
1/2 cup of fresh grated Parmigiano Reggiano
1 each fresh shallots

Sage and lemon fusion risotto with veal jus


Melt the butter with the fresh sage leafs in it, chilled and then blend the butter in a food processor , keep in the fridge.
Bring to boil the veal stock add the lemon zest and keep it warm. In a small casserole, heat it up with the olive oil, then let the fine chopped shallots sweat and cook until tender, add the rice, and toasted together with the cooked shallots, start cooking the rice by adding the warm veal stock, keep stirring and adding ladles of stock until the rice will be tender, remove out the flame let it rest fro few seconds then add the chilled sage butter compound and the fresh grated Parmigiano Reggiano. Reduce some of the veal stock on a small pan until is thick enough. Present the rice in a large plate, and drizzled the veal stock reduction around the risotto.

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