By Nancy Caivano
Risotto with Veal and Vinegar Peppers
2 pounds veal scallopini
5 tablespoons olive oil, divided
All purpose flour
1 onion, chopped
1 shallot, chopped
5 cloves garlic, chopped (or 1 tablespoon chopped garlic from a jar)
2 red bell peppers, ribs removed, seeded and julienned
2 green bell peppers, ribs removed, seeded and julienned
2 tablespoons red wine vinegar
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tablespoons butter
3/4 cup grated pecorino romano cheese (or parmesan)
1/4 cup parsley, chopped
Method: Season veal on both sides with salt and pepper. Heat 3 tablespoons olive oil in a large, nonstick skillet.
Dredge veal in flour, shaking off excess. sauté veal until browned on both sides. Drain on paper towels. When cool enough to handle, cut into strips and set aside.
In a large saucepan, heat 2 tablespoons olive oil over med-high heat. Add onion, garlic, shallot and peppers. Cook until onions and peppers are softened.
Add vinegar, and cook until vinegar is totally evaporated.
Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown.
Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition. After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done.
Add veal after fourth addition of rice is added. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. After last addition of stock is absorbed, remove from heat, and stir in butter, romano, and parsley. Season with salt and pepper. Serve immediately.
Note: you can substitute chicken or pork for the veal.
Pasta and Risotto
- Pasta with Asparagus, Green Beans and Walnuts
- Pasta with Chicken and Squash
- Pasta with Seafood and Brandy
- Risotto with Fresh Morels and Apples
- Chicken Cacciatore Risotto
- Risotto with Veal and Vinegar Peppers
This page created September 1998