John Myers
Leek Risotto with Veal Fillet, Veal Sauce and Carrots
The perfect leek risotto with veal fillet, veal sauce and carrots recipe with a picture and simple step-by-step instructions.
- 200 g Leek
- 100 g Soft butter
- 70 g Shallots
- 1 tsp Olive oil
- 320 g Risotto rice
- 50 ml White wine
- 2 l Poultry stock
- 100 g Parmesan
- 1 kg Veal fillet
- 1 tsp Olive oil
- 2 tsp Salt
- 500 ml Veal stock
- 3 tsp Sauce binders
- 15 Pc. Carrots young with green
- 2 tsp Sugar
- 3 tsp Butter
- Cut the leek into small pieces and briefly blanch in salted water. Let it cool down a bit and puree it finely with the butter. Cut shallots into cubes and sauté briefly in olive oil, add rice, stir briefly and deglaze with white wine. Pour in some poultry stock and simmer. Stir again and again and pour in the poultry stock until the rice is crispy and soft. Salt the veal fillet and fry it on all sides in the hot oil. Put it in the preheated Bach oven at 180 degrees for 25 minutes.
- Mix the finished risotto with Parmesan cheese and thicken with leek puree. Add a little salt and pepper. Briefly blanch the carrots in salted water. Let the butter get hot, sprinkle in the carrots and the sugar, let caramelize and turn several times. Take the veal fillet out of the oven (the meat should be pink) and wrap it tightly in aluminum foil, let it rest for a moment. Deglaze the roast with the stock, simmer a little and bind with the sauce thickener.
- Arrange the risotto in a ring, the sauce next to it, put the sliced veal fillet on top and place the carrots nicely next to it.
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