Risotto is one of the most versatile dishes, and the variations are endless. This will work quite nicely as a light lunch if served with a with a tossed salad. In terms of a wine, I would drink a Vermentino dei Colli di Luni, a white wine from Tuscany and Liguria. To serve 4 you'll need:
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
- A small onion, minced
- 1/4 cup (50 g) unsalted butter
- 2 tablespoons olive oil
- 1 1/2 cups (300 g) short-grained rice
- 1 quart (1 liter) simmering broth (low-salt canned bouillon will work)
- 1/4 pound (100 g) spinach (thawed frozen spinach will be fine), chopped
- 1/2 pound (225 g) veal, cubed
- A spring onion, sliced
- 2 teaspoons curry powder
- Salt and pepper to taste
Preparation:
You'll need a pot and a skillet. In the pot, gently sauté the onion in half of the butter until it turns golden. Add the rice, and cook, stirring, for about 3-4 minutes, until the grains of rice become translucent. Add a ladle of simmering broth and continue cooking; once the rice has absorbed it, stir in another; add the spinach and continue cooking, adding liquid as the rice absorbs it, until the rice is al dente. Check seasoning.
In the skillet, heat the remaining butter with the oil. Add the spring onion and cook for a minute, then add the cubed veal and cook, stirring. When the meat has browned, add the curry, diluted in a tablespoon of water. Mix well, check seasoning, and continue cooking, stirring occasionally, until the risotto is done.
At this point arrange the risotto in a ring on a platter, fill the well with the veal stew, and serve.
In the skillet, heat the remaining butter with the oil. Add the spring onion and cook for a minute, then add the cubed veal and cook, stirring. When the meat has browned, add the curry, diluted in a tablespoon of water. Mix well, check seasoning, and continue cooking, stirring occasionally, until the risotto is done.
At this point arrange the risotto in a ring on a platter, fill the well with the veal stew, and serve.
