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Risotto BlogEvent : Risotto with veal, oranges and Parmigiano

Still in english I’m sorry. You can find the recipe in french here

I love risotto. It’s one of my best favorite meals ! You can find the explanations about this BlogEvent here (clik) (There’s a cook in the kitchen !)

Here is my recipe :

Risotto with veal, oranges and Parmigiano

Risotto with veal, oranges and Parmiggiano

Serves 4, – Ingredients :

• 2 oranges
• 300g veal scallopini cubed
• 160g arborio rice
• 40 cl simmering chicken stock
• 100g Parmigiano reggiano
• 1 oinion, minced
• 20g butter
• parsley
• 2 tablespoons olive oil

Method :

Using vegetable peeler, cut peel from oranges in thin strips (julienne). Blanch peel in small saucepan of boiling water 3/4 minutes. Drain, rinse peel under cold water. Then, take the oranges and slice them.

In a pot, gently sauté the oinion in the butter until it turns slightly golden. Add the rice and cook, stiring, for about 6/7 minute, until the grains of rice become translucent. Add one ladle of simmering broth at a time, letting each addition evaporate before adding the next addition. Continue cooking during 20 to 25 minutes. 5/10 minutes before the end of cooking add the orange’s strips.

Season veal on both sides with salt and pepper. In a large saucepan, heat 2 tablespoons olive oil over high heat. Cook the veal a few minutes.

1 minute before serving, add the parmesan (peeled more than grated) to the rice. Stir once or twice. Arrange the risotto on a platter, put orange and veal slices on it, and finish with parsley !

Version française ici (clic).