Weekend Inspiration: Creamy Veal Risotto

Ingredients:

500 g veal shoulder or round, diced

200 g Arborio rice

1 onion, finely chopped

1 large carrot, finely chopped

100 ml dry white wine

700–800 ml beef stock

2–3 tbsp oil

1 tbsp tomato paste

40 g butter

Salt and black pepper

Grated Parmesan (optional)

Finely chop the onion and carrot, and cut the veal into small cubes. Heat the oil in a large pot, then sauté the onion and carrot until softened. Add the veal and cook until lightly browned on all sides. Season with salt and black pepper, then pour in the white wine and cook until the alcohol evaporates.

Add enough stock to cover the meat, cover the pot, and simmer over low heat for about 1 hour, adding more stock as needed.

Once the meat is tender, stir in the Arborio rice. Gradually add the remaining stock, one ladle at a time, stirring continuously. Cook for 18–20 minutes, until the rice is creamy and al dente.

Stir in the tomato paste and butter, then serve immediately, topped with grated Parmesan if desired.

Enjoy!