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Ingredients
(Serves 4)
300g veal schnitzel, thinly sliced (approx. 1cm)
300g pre-cooked risotto base
2 tbsp corn flour
2 Swiss brown mushrooms, sliced 1cm thick
½ glass white wine
¼ cup tarragon
1/3 leek, shredded
100ml double thick cream
30g grated Parmesan cheese
Splash extra light olive oil
Extra virgin olive oil
Method
Heat pan with a splash of light olive oil and toss in the mushrooms, stir and fry for 3-5 minutes. Add in the leek and fry for a minute. Remove from the pan.
Sprinkle corn flour over the sliced veal and toss until all coated.
Heat the pan with a splash of oil and toss in the veal. Stir quickly and fry until sealed. Add the white wine and boil for a minute.
Add the risotto base to the pan, the cooked mushroom and leek, the tarragon and cream and stir through.
Pop a lid on the pan, turn down the heat and cook for 3-5 minutes.
Stir the Parmesan cheese through the risotto and serve with a drizzle of extra virgin olive oil. (If you like an extra tang, squeeze over a little lemon juice)
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