Veal Mushroom Risotto with Truffle Butter

Veal Mushroom Risotto with Truffle Butter

Luce Restorante Veal Risotto

Recently I was in Charlotte for business.  It was a good trip for a few reasons.  First of all, it was 80 and Sunny, that was a good start.  My hotel was close to our training center and it was right downtown Charlotte.  I enjoyed walking through the city and stopped along to enjoy some interesting art, parks and restaurants.  I found Luce Restorante and enjoyed dinner there on both nights!  It was so good, I had to go back for round two.  When I went back the following night for dinner their special was Veal Mushroom Risotto with Truffles, SOLD!  It was so good, I attempted to recreate it at home this weekend.  It is now my favorite Risotto Recipe.  A couple tricks are to buy thinly slice Veal, and to use the same pan throughout the cooking process.  As you cook the various ingredients, they will leave flavor bits behind in the pan.  These flavor bits are what amp up this dish from ordinary to fabulous.  I also think it is important to cut the veal and mushrooms into small pieces.  The pictures, don't do this justice.  Give it a whirl and you might become addicted to it.

Sauteed Veal and Mushrooms

 Veal Mushroom Risotto with Truffle Butter


Ingredients:

• 4 Tablespoons Butter
• 1/3 Cup Onion, Diced
• 1 Clove Garlic, Minced
• 6 ounces Cremini Mushrooms
• 1 - 6 ounce Veal Scallopini
• 1 Cup Arborio Rice
• 1/2 Cup White Wine
• 2 Cups Chicken Broth, hot
• 2 Cups Water, hot
• 1/2 Cup Parmesan Grated
• 1 Tablespoon Truffle Butter  

  

  My Favorite Secret Ingredient

Directions:

• Heat Broth and Water together and set aside
• Melt Butter in Dutch Oven or large bottom saute pan
• Saute Mushrooms in butter and allow to caramelize, before stirring
• Remove Mushrooms and Set aside
• In same pan, over medium high heat, saute thinly cut veal, caramelizing on each side, about 3 minutes each side, remove from pan and set aside
• In same pan, add onions and garlic and saute over medium low heat until softened
• Add Arborio rice and saute until translucent, about 5 minutes over medium heat 

  

  Risotto, nearly done add Veal and Mushrooms

• Over Medium High heat, add white wine and stir until absorbed
• Add a ladle of the broth water mixture and stir until absorbed
• Continue to add a ladle of broth at a time, stirring until absorbed before adding the next ladle of the broth.
• Continue adding broth and stirring until arborio is aldente, about 30 minutes
• Add Mushroom and Veal into Risotto and stir until cooked through.
• Right before serving stir in Parmesan and truffle butter.

Veal Mushroom Risotto

Veal Mushroom Risotto with Parmesan and Truffle Butter