three quarters ounce dried porcini mushrooms
four pasture-raised veal scallopinis
salt and pepper (I used my new blend)
half cup diced onion
fucketonne diced garlic
juice of one half lemon
three tablespoons chopped flat parsley
one and one half cups dry white wine
two cups veal or chicken stock (or other stock)
one cup vialone nano rice
half cup grated parmigiano reggiano
one tablespoon butter
Boil two cups of water, turn off heat, and drop in the porcinis. Cover and allow to steep for 30 minutes, stirring occasionally.
Mix some flour with salt and fresh-ground black pepper and spread evenly in a plate. Dredge scallopinis in the mixture, coating very well.
Sautee the scallopinis in hot oil until just done (about one minute on each side), and reserve on a plate, covered in foil.
Strain the porcini liquor, add one cup of veal or chicken stock (or vegetable stock or whatever), and bring up to four cups total with water. This is the risotto cooking broth, and should be brought to a low simmer in a separate pot. (I discard the porcinis, because I dislike their texture, but you can keep them to put in the risotto if you want.)
Sautee one half fucketonne of garlic in the veal pan and one half fucketonne in the risotto pan, adding fresh-ground black pepper to each. From this point on, you are cooking the risotto and the piccata sauce simultaneously.
When the piccata garlic is nice and golden, deglaze with the lemon juice and one cup white wine, and put on low simmer.
When the risotto garlic is soft (you don’t want to brown it), add the rice and continue to sautee until the rice is fully coated in oil and starting to smell toasty (about five minutes).
Deglaze the risotto pan with one half cup white wine.
Start cooking the risotto in the usual way, adding simmering broth ladle-by-ladle, stirring to incorporate over medium-low flame between ladles.
When the risotto is done turn off the heat (anywhere from 16-20 minutes: the rice should be firmer than you ultimately want it, as it will continue to cook after heat is off), add the cheese, butter, and one tablespoon parsley, stir well to incorporate fully, and replace cover to rest.
While the risotto rests, finish the piccata sauce. Add one cup stock and two tablespoons parsley, and turn up heat to reduce and thicken. Depending on how much flour remains in the pan from the veal, you may need to add a little more flour to thicken nicely.
EATTE THE FUCKEN SHITTE!!!!!!!!!!11!11!!111!!!