Veal Risotto, sans Rice

I’ve decided rice ruins risotto.

Heat the hottest pan/skillet you have. Sear a thin(ish) veal fillet on all sides and set aside. Throw some more oil in the pan and chuck in three, quartered roma tomatoes, some large, long reciprocal chunks of mushroom and cane them until they cry and bleed. Keep it hot, add the veal back in, salt and pepper the hell out of them. Add diced rosemary and thyme. Stir with brief gusto. Squeeze on lots of lime at the last moment, make sure it sizzles. Deglaze with a splash of white wine. Layer on a plate, add rocket and shaved parmesan (and lime slices). Pepper is crucial. Takes less than ten minutes. Serves one (1). Serve with a Yarra Valley Chardonnay. Bliss.

In this article