Vive le barbecue! French grilling guide

If you're aching to cross the Atlantic but aren't quite ready to brave the airport lines, try incorporating some European flair into your barbecues! Chef Bertrand Bouquin brings some va-va-voom to your outdoor grill with tasty and unique French recipes:

Grilled Veal Loin with Orange Marmalade Risotto and Baby Fennel
Servings:

Serves 4 people

Ingredients

  • For the risotto:

    • 1 cup arborio rice (risotto)
    • 1 onion, chopped very thin
    • 1 cup dry white wine
    • 1 quart chicken stock
    • Salt and pepper to taste
  • Other:

    • 16 baby fennel
    • 2 veal loins (cut in 6-7 oz portion size)
    • 2 Tbsp chopped chives
    • 4 Tbsp orange marmalade (preferably not too sweet)
    • Salt and pepper

Preparation

Baking Directions:

Bertrand Bouquin is the Executive Chef of Summit, which harnesses European finesse to American originality. Bouquin joined The BROADMOOR’s legendary team of chefs in January 2005 after his role as Executive Chef at the exclusive Mobil Five-Star Maisonette in Cincinnati, Ohio, the longest holder of the Mobil Five-Star restaurant award, celebrating 41 consecutive years in 2005.

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