Ingredients
- 1 cup arborio rice (risotto)
- 1 cup ea. onion (chopped very thin)
- 1 cup dry white wine
- 1 quart chicken stock
- 1 cup arborio rice (risotto)
- 1 cup ea. onion (chopped very thin)
- 1 cup dry white wine
- 1 quart chicken stock
- 16 ea. baby fennel
- 2 ea. veal loin (cut in 6-7 oz portion size)
- 2 tablespoon chopped chives
- 4 tablespoon orange marmalade (preferably not too sweet)
Preparation
Baking Directions:
For the risotto: In a medium-size pot, heat 2 tablespoons of olive oil.
Add the rice and cook it in the oil for about 5 minutes to give the rice a “toasty” flavor.
Add the chicken stock, bring to a simmer and cook the rice for about 15 minutes, stirring as often as possible.
Don’t overcook the rice; keep it a little crunchy, season with salt and pepper, add the orange marmalade and set aside.
Blanch the baby fennel in salted water until tender (about 10 minutes) and set aside.
You can also split the fennel in half, toss them in olive oil with butter and grill them.
Season the veal with salt and pepper and grill it for 6-7 minutes on each side to desired temperature.
Present your plate with first the risotto in the middle of the plate; then place the veal on top of it and organize the fennel around it.
You can also drizzle some orange oil around it or some veal jus.
