Veal and mushroom risotto

Ingredients

For 1 serving

• Carnaroli rice65 g
• Veal top round130 g
• Button mushrooms120 g
• Shallot20 g
• Beef broth400 ml
• Extra virgin olive oil10 g
• Grana Padano10 g
• Parsley5 g
• White wine40 ml
• Saltto taste
• Black pepperto taste

Contains: lactose, celery, sulphites,

Method

1. Heat the meat stock in a small pan and keep it hot over the lowest heat. Cut the veal topside into thin strips; clean the button mushrooms with a damp cloth and slice them; finely chop the shallot and the parsley.
2. Heat half the olive oil in a saucepan over high heat and sear the veal for 2 minutes, until browned outside; season with salt and set aside on a plate.
3. In the same saucepan heat the remaining oil over medium heat and fry the shallot for 2 minutes, until translucent; add the mushrooms with a pinch of salt and cook for 4 minutes, until their water has evaporated.
4. Add the rice and toast it for 2 minutes, until the grains are glossy; deglaze with the white wine and let it evaporate.
5. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often, until the rice is al dente and creamy; adjust the salt.
6. Off the heat, add the veal with its juices, stir in the grated Grana Padano and finish with the parsley and a grind of black pepper.