It is raining cats and dogs, so why not veal and risotto?

Shawn picked up some veal chops a couple of weeks back at Longo's, so we picked the perfect day to grilled them up!

In the forecast: snow, sleet and rain.

Fortunately for me, I stayed inside to make the Lemon Zest & Asparagus Risotto while Shawn had to shovel the patio and grill the Veal (although it took less than 5 minutes).

Veal Chops 

Veal Chops & Seasonings

Veal Chops with Roasted Garlic Paste
Prep Time: 55 mins
Cook Time: 10 mins

For this recipe you need:

• 2 veal chops
• 1 1/2 bulb roasted garlic (or more if you like garlic)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 table spoons coarse dijon mustard
• 1 teaspoon Club House Tex Mex seasoning

Directions:

1. Preheat oven to 400 °F
2. Place garlic bulb (with top removed) on aluminum foil and drizzle with a bit of olive oil
3. Wrap tightly and roast for about 30 - 45 minutes
4. Mix the remaining ingredients (except the veal chops) in a small bowl
5. Add roasted garlic to paste and mix well
6. Grill veal chops on the BBQ to desired doneness
7. Rub paste on the grilled veal chops before serving

Roasted Garlic

Paste in Progress

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Lemon Zest & Asparagus Risotto

Prep Time: 15 mins
Cook Time: At least 45 mins

This was my first time ever making risotto and let me tell you...I am glad I decided against it weeks back (when we had 8 friends from Brampton Golf Club) for dinner.  It takes some time to ensure that it is cooked to the right consistency.  You don't want to rush the evapouration of the liquid outlined in each step below.

For this recipe you need:

• 20 fresh asparagus spears, trimmed
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 stalk celery, diced
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup arborio rice
• 1/2 cup white cooking wine
• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1/4 cup freshly grated Parmesan cheese

Directions:

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer
2. Bring water to a boil and add asparagus, cover, and steam until tender, about 5 minutes
3. Cut asparagus into 1-inch pieces; set aside (see note below)
4. Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto
5. Heat olive oil in a large skillet over medium heat
6. Cook onion and celery until vegetables are tender (stir regularly), approximately 5 minutes (season with salt and black pepper)
7. Add garlic and arborio rice; cook rice is lightly toasted (stir regularly), approximately 5 minutes
8. Pour white wine into rice mixture, stirring constantly, until liquid is evapourated, approximately 5 minutes
9. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly
10. Add asparagus and stir
11. Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest
12. Serve immediately

Note: I followed the above steps, but recommend preparing the asparagus just before you add the last ladle of chicken broth to the risotto.  This will ensure the asparagus is fresh and warm.

Makes 4 servings.

Sautéed Celery and Onions

Steamed Asparagus

Prepping the Risotto

Simmering Risotto

Lemon Zest

The Final Creation!

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We also had French Onion Soup as an appetizer (click here for the recipe).

Before Broiling on Low 

Platted and Ready to Serve

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Our Wine Choices

• Balthasar Ress Riesling Spätlese 1997, Qmp, Hattenheim Nussbrunnen
• Enzo Vincenzo Valpolicella Ripasso DOC, 2012

Served with the French Onion Soup

This is a very sweet & fruity wine that was too overpowering for the dish.  It is better suited as a dessert wine.  We purchased this at the LCBO years ago and it kept well (can't remember the price point, but it was likely less than $20).  Note: the alcohol content is 9.0% alc. by vol.

Enjoyed with the Veal Chops and Risotto

Enzo Vincenzo Valpolicella Ripasso DOC was well-paired with the entree.  It was given to us by my sister and Richard (because they thought we didn't have enough wine for dinner when they visited last weekend).  It is an Italian full-bodied dry red.  It was delicious.  It can been purchased from the LCBO and the price point is less than $20.