plain bread crumbs
salt and pepper
one cup carnaroli rice
one third cup finely diced onion
one third cup finely diced shallot
splash of pisco
one half to two thirds cup of dry white wine
125 grams mascarpone cheese
two tablespoons grated parmigiano reggiano
two tablespoons finely chopped flat-leaf parsley
one quart home made chicken stock (from butcher), diluted 1:1 with water (i.e., yield two quarts)
Sautee onions and shallot on medium-low with fresh-ground black pepper until starting to caramelize.
Add rice and sautee until starting to turn translucent and smell toasty, around four-five minutes.
Add pisco, white wine, and juice of one half lemon, and turn heat up to medium.
When all alcohol has evaporated off, start the usual cooking process: ladling in hot broth a ladle or two at a time, stirring occasionally. (Vegetable or mushroom broth, or even just water, can be substituted for a vegetarian version.) The heat for cooking should be at a level that it takes about twenty minutes to cook. If the heat is too low and the cooking takes more than thirty minutes, then the risotto will turn to mush by the time it cooks fully. Turn off heat when risotto is just al dente.
Add the mascarpone and parmigiano reggiano, and the parsley, stir well to incorporate cheeses fully, and cover to rest.
While the risotto is cooking, salt and pepper the scallopines, dredge in flour, then egg, and then bread crumbs, being certain to evenly and thoroughly coat in the bread crumbs. Then pan fry the motherfuckers in hot canola oil at a depth so that only the bottom side is immersed in oil, turning once.
Plate it with a lemon wedge to squeeze on the veal. FUCKE YEAH!