Veal escalope with lavender or thyme-flavoured risotto

Amount of people: 4

Preparation Time: 30 - 60 minutes

Veal product: veal escalopes

Difficulty: *

Cooking methods: frying

Calories (kCal): 677

Preparation

Remove the veal escalopes from the fridge at least 30 minutes before cooking to allow them to reach room temperature.

Melt 2 tablespoons of butter in a pan and fry the shallots, stirring, until translucent. Add the rice. Stir-fry until translucent and deglaze with white wine. When the white wine has reduced, add the lemon zest and thyme. Add the hot veal stock to the rice, ladle by ladle. Keep stirring and add the next ladleful of stock only when there is almost no liquid left in the rice.

After about 20 minutes, when the rice still has some bite, stir in the rest of the butter and Parmesan, add some pepper and turn off the heat. Put the lid on and allow the rice to swell with the residual heat of the hob.

Heat the clarified butter in a pan. Add 4 sprigs of lavender or thyme and the crushed garlic clove, then fry the veal escalopes for 3 minutes on each side until golden brown. They should have a core temperature of 60°C (140°F). Then season with salt and pepper and leave to rest for about 5 minutes before serving.

Stir the risotto again and season with salt. If it has become too firm, stir in a little hot water. Divide among plates and place 1 veal escalope on each plate. Serve garnished with the remaining sprigs of lavender or thyme.

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