Nitkos Veal Risotto Recipes

Steps:

• Cut veal muscles into small pieces (as for paprikas).
• Mince onion very finely. (If you use fresh plum tomato first soak them 2-4 minutes in hot water, remove skin and "shave the best red part from it", remove seeds and cut into small pieces. If you use canned tomato, skip this part.).
• Sauté onion on olive oil until translucent, add meat and sauté 5-7 minutes. Add wine and sauté until alcohol evaporates (2 min.).
• Add finely minced garlic and tomato. Season with some of basil, marjoram and oregano (the rest add at the end). Season with salt and pepper. Stir well and cook about 20 minutes or until all liquid evaporates.
• Add rice and water as manufacturer suggests (Remember that you may have some water already in the pot, so count this water out). Cook until rice is done (20 min.).
• Before end you may add some of basil, oregano and marjoram if you did not put all at the beginning. Serve hot with grated parmesan.

Steps:

• Preheat the oven to 300 degrees F.
• Season the veal cheeks with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned.
• In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, carrot, and ginger, and cook for 4 minutes. Add the wine, soy sauce, and pineapple skin, and bring to a boil. Add the veal stock, and return to a boil. Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours.
• Closer to serving time, make the risotto. In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low. Add the risotto rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed. Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste. Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs. Serve immediately.
• Place the risotto in the center of a plate and place 2 veal cheeks on top. Garnish parsnip chips or fried shallots, if desired.