Veal Marsala With Asparagus Risotto


For veal marsala:

pasture-raised veal scallopinis
half pound sliced mushrooms
one cup dry marsala wine
one cup veal or chicken stock
half cup diced shallots
one diced garlic clove
olive oil

For risotto:

one cup carnaroli rice
half cup diced onion
three diced garlic cloves
olive oil
one tablespoon chopped flat parsley
one bundle of asparagus
half cup dry white wine
half cup grated parmigiano reggiano
one tablespoon butter
grated pecorino di moliterno for garnish

Cut the top halves of the asparagus into pieces and boil in salty water for a few minutes, until they are to the correct “al dente” doneness. Reserve the boiling water, bring up to one quart total volume, and then throw in the asparagus bottoms and boil again to make a nice asparagus broth. Remove and discard the bottoms, and keep the broth on a low simmer.

Dredge the scallopinis in beaten egg and flour after seasoning with salt and black pepper.

Pan fry the motherfuckers in olive oil, and put aside in a dish (cover with foil).

Sautee the shallots and garlic in the veal pan with some black pepper. Start sauteeing the onions and garlic for the risotto with black pepper at the same time you start sauteeing the shallots and garlic for the marsala sauce. From here on out, you are simultaneously making the marsala sauce and the risotto.

Sautee the mushrooms until they are fully sweated out, but not breaking apart.

When the onions and garlic are translucent and soft (don’t brown them), add the rice and continue to sautee for about four minutes, until the rice starts to smell toasty and is fully coated with oil.

Deglaze with the wine, cook off all the alcohol, and then cook the risotto in the usual way, adding the simmering asparagus broth ladle by ladle, stirring until it incorporates, etc. Salt to taste when it is nearly done, but be careful, as you will be adding more salt from the cheese (and maybe, the butter if you use salted butter).

Deglaze the mushroom pan with the marsala and cook off the alcohol.

Add the veal or chicken stock and continue to reduce. If there is not enough flour left from the scallopinis to thicken the sauce, you can add a little more. Also, salt to taste.

When the risotto is ready (remember to cook it only until it is more al dente than you want to eat, as it will continue to cook after you turn the heat off), turn off the heat, add the butter, cheese, and parsley, and stir well to incorporate.

After you have incorporated the cheese, butter, and parsley, put in the asparagus, stir gently (so you don’t break the asparagus tops), and cover to rest for about five minutes.

Reduce the sauce until it is nice and thick.



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