Veal Chops with Sun-Dried Tomato Risotto
Ever since the first time I made risotto, I’ve wanted to make it with sun-dried tomatoes.
There’s a lot of fear surrounding homemade risotto –this stigma that if you stop stirring you’ll be banished to kitchen hell. The truth is…that isn’t the truth. Yes, you need strong arms and patience. But it’s really only 20 minutes of your time, so what’s the big deal, right? The end result is so creamy and rich that you’ll think it was worth it.
So I did it: sun-dried tomato risotto. Once you’ve made a basic risotto, any flavors can be added to it to make it even more spectacular and unique. I needed a meat to go with this dish and veal loin chops were on sale (cheaper than a ribeye). Veal loin chops are the equivalent to a T-bone steak, but it’s juicier and more tender. Jon remarked that it was sinful for a baby cow to taste so good…and I couldn’t agree more. Sorry, baby cow. 😦
Before you judge me any further for my use of butter, let me explain. You know that unbelievable steak you had last week? Know why it tastes so great? Butter. That incredibly silky smooth sauce served over your pasta? Butter. Those chocolate chip cookies you can’t get enough of? Butter. There you have it – butter is better. Use less if you want, but I can’t promise it’ll be the same.
1 quart chicken broth
1 stick butter, divided in half
1/2 medium sized onion, chopped
2 cloves garlic, minced
1/2 cup sun-dried tomatoes
1 1/2 cups arborio rice
1/2 cup dry white wine
1/2 cup parmesan cheese
garnish: fresh basil
1. Bring chicken broth to a boil. Reduce to a simmer and set aside. Cover to keep warm.
2. Melt 1/2 stick butter in a medium size sauce pan. Add onions and garlic and cook until tender. (*note – the only thing that smells better than onions and garlic cooking in olive oil is onions and garlic cooking in butter)
3. Add sun-dried tomatoes and cook for about 10 minutes.
4. Add arborio rice and coat with the juices formed from the onions, garlic, and butter.
5. Add the white wine and stir until all liquid is absorbed.
6. Add chicken stock half a cup at at time, stirring between each addition so that liquid is full absorbed.
7. When all chicken stock has been added, mix in the parmesan cheese along with the other half of the stick of butter, cut into cubes. Garnish with basil and serve.
Veal Loin Chops with Brown Butter Sage Sauce
2 veal loin chops
flour, salt, and pepper for dredging
1/2 stick butter
2 tablespoons milk
4 fresh sage leaves
1. Dredge veal in flour, salt, and pepper.
2. Melt butter in a large skillet. Add sage leaves and veal, cooking for about 4 minutes on each side.
3. Remove veal from the pan and add milk to thicken the sauce. Return veal to pan and cook for additional 2-3 minutes. Serve immediately.