Veal loin with braised tomatoes and risotto

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For 2 persons

Loin of veal

500 g loin of veal
1 sprig of rosemary
1 clove of garlic, crushed

Tomatoes

1 vine of cherry tomatoes
Salt and pepper
Olive oil
1 sprig of rosemary
1 clove of garlic
Icing sugar

Risotto

100 g risotto rice
2 tbsp butter
small, white onion
3½ dl bouillon
2 tbsp freshly grated Parmesan
Salt

Preparation

Trim and season the veal loin, coat in rosemary and garlic and pan sear on all sides.
Place the meat together with the garlic, rosemary and tomatoes on an enamelled tray. Sprinkle a little olive oil, salt and sieved icing sugar over the top. Spread the crushed garlic and plucked rosemary leaves over the tomatoes.
Insert the food probe into the centre of the meat. Select «Soft roasting seared, Veal, Rump/loin» from the GourmetGuide and roast the meat at a food probe temperature of 56 °C for 3 hours.
45 minutes before the programme ends, start to prepare the risotto: peel and finely dice the onion, then gently sweat in 1 tbsp butter in a pan. Add the risotto rice and briefly sweat. Pour in some of the warm stock and add a little salt.
Constantly stir the risotto, gradually adding the stock until the rice is cooked. Add 1 tbsp butter and the grated Parmesan, season with salt to taste.
Slice the meat and arrange on the plate together with the tomatoes and risotto.

Baking tray

Quantity Ingredient
2 clove of garlic
Salt and pepper
2 tbsp butter
3½ dl bouillon
Salt
500 g loin of veal
small, white onion
2 sprig of rosemary
100 g risotto rice
Icing sugar
1 vine of cherry tomatoes
Olive oil
2 tbsp freshly grated Parmesan

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