White Asparagus Risotto with Paneed Veal

Ingredients

• 2 tablespoons olive oil
• 2 white spring onions (white and pale green parts only), finely chopped
• 10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 1/2 cups chicken stock
• 2 tablespoons unsalted butter
• 1/4 cup freshly grated Parmesan
• 2 tablespoons heavy cream
• 4 veal cutlets (about 2 1/2 ounces each)
• Essence, recipe follows
• 2 eggs
• 2 tablespoons water
• 1 cup saltine crackers, finely crumbled in a blender or food processor
• 1/4 cup olive oil
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag