• Home
  • About Paola
    • About Paola
    • Testimonials
    • Media Pack
  • Free Guide
  • Cook With Me
    • Wellness corporate online cooking class
    • The Tiny Italian Confidence Cooking Course
    • The Tiny Italian Saucy Society Cooking Membership
    • FREE Tiny Italian Kickstart Cooking Club
    • Gift vouchers
  • Saucy Society
  • Saucy Tips & Recipes
    • Recipes
      • Pasta, Gnocchi & Polenta
      • Risotto & Rice Dishes
      • Carne (Meat Dishes)
      • Fish & Seafood
      • Vegetarian
      • Soup & Stews
      • Pies and Tarts
      • Pulses
      • Salads and Side dishes
      • Frittatas & all things eggs
      • Dolci (Sweet things)
    • Saucy Tips
      • TTI Tips and Top 5’s
      • Places to eat
        • UK
        • London
        • Abroad
        • Italy
        • Travel
      • My fave cook books
  • Contact

The Tiny Italian

Carne (Meat Dishes) / Recipes / Risotto & Rice Dishes

Veal chops with Milanese risotto

Veal chops served on a Milanese risotto is a great combination of Lombardian flavours, north Italy. Though I tend not to eat too much of it, there are days when all I do is crave red meat. Not that easy to get hold of in the UK , but veal is a popular meat in Italy, especially up north where cows are able to graze on the fertile lands South of the Alps, giving the meat a great flavour. Combining that with ‘Risotto all a Milanese’ a popular dish that you can find in Milan (the capital of the Lombardian region) .A simple risotto dish, but it has been pimped up with saffron strands  giving it a distinctive flavour and blingy glow.

 

Veal Chops & Milanese risotto

Veal Chops & Milanese risotto

Ingredients (serves 2 people)

For the Veal chops

20g Butter, unsalted

Pancetta, diced

Plain Flour

2 veal chops

Dry Herbs (sage, rosemary, thyme, 1 tsp of each)

White wine, 1 glass

300ml chicken stock

Salt & Pepper

For the risotto Milanese

20g Butter, unsalted

1 onion, finely chopped

200g arborio rice

750ml Chicken/beef stock

White wine, 1/2 glass

1/4 tsp saffron

30g Parmensan, grated

Salt & Pepper

  • First, start cooking the veal chops. Add 10g butter in a deep wide pan, melt on a medium heat and add the pancetta.
  • Cook the pancetta for 5 mins & remove from the pan.
  • Lightly coat the veal chops in flour and add to the butter in pan. Cook on a medium heat for 5 mins on each side, turning once.
  • Season the chops with salt & pepper, and add the herbs; cook for another minute.
  • Pour in the wine, cook and allow to evaporate.  Then add the stock and return the pancetta to the pan.
  • Cover the pan and cook the chops for at least 20 mins, turning the chops at least once. (If sauce starts to dry out, add a little broth).
  • While the chops are cooking, start on the risotto.
  • Add 10g of butter, melt and add the onion. Stir and cook until it has softened.
  • Add the rice to the onions and stir the rice until it’s coated with the butter.
  • Then pour in the wine, turn the heat slightly and stir until it has evaporated.
  • Add the saffron to the heated stock and gradually add with a ladle, ensuring you keep the rice stirring with a wooden spoon. When absorbed, add a little more. Continue until rice has cooked.  It should have a creamy texture but still a little bite.
  • Stir in another 10g of butter, Parmesan & season with salt & pepper. Risotto is ready.
  • Returning back to the veal chops, remove them from the pan, reduce the sauce until it’s a thick glaze. Add 10g butter to the sauce, whisk and cook for 1 minute.
  • Serve the veal chops on the risotto and drizzle the pancetta glaze on top of the chops.
Share
The Tiny Italian

Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.

Leave a Comment Cancel Comment

You May Also Like

22nd December 2018

TTI Chocolate Salami

31st October 2016

Artichoke, broad bean & potato stew

28th February 2019

TTI 3 Italian vegetable side dishes

Ciao, I’m Paola
Ciao, I’m Paola

Ciao, I’m Paola

Ciao, I’m Paola, I'm a self care cookery teacher and Italian food expert cook and teacher. I'm the founder of The Tiny Italian and the best online self care cookery school on the planet. I help busy people inject balance into their hectic lifestyle by transforming their cooking mindset. I open their eyes that cooking is a fun delicious form of self care rather than a dreaded chore.

Check your inbox or spam folder to confirm your email sign up. Email paola@thetinyitalian.com if you don't receive your confirmation.

Categories

  • Carne (Meat Dishes)
  • Cook Books
  • Cook with amore – Self care cooking show
  • Cooking experiences
  • Dolci (Sweet things)
  • Events
  • Fish & Seafood
  • Foodie Shops
  • Frittatas & all things eggs
  • Italian cooking masterclasses
  • Italy
  • London
  • Pasta, Gnocchi & Polenta
  • Pies and Tarts
  • Places to eat
  • Private cooking
  • Pulses
  • Recipes
  • Risotto & Rice Dishes
  • Salads and Side Dishes
  • Saucy Tips
  • Soup & Stews
  • Supper clubs
  • Travel
  • TTI Monthly Italian Food round up
  • TTI Reviews
  • TTI Top 5s
  • UK
  • Vegetarian

Recent Posts

  • #3 – Food shopping: In-store vs. online. Which is better?

    25th May 2023
  • Panzanella.

    #2 – Comfort food? Is it good or bad for you?

    11th May 2023
  • #1 – How stocking up on cooking essentials is self-care

    4th May 2023
…
  • Blog
  • Media Pack
  • Privacy Policy
  • Terms
wave-graphic-file

Copyright 2023 The Tiny Italian - Authentic Italian Cooking Experiences | Paola Maggiulli | All rights reserved Site Customised By sm web designs.