StarChef David Burke's Veal Chops with Risotto{$title} - {$pagename}
S A U T É E D V E A L C H O P S W I T H W I L D M U S H R O O M
R I S O T T O A N D W A T E R C R E S S
W A T E R C R E S S S A U C E
2 bunches Watercress
Preparation:
Blanch watercress in boiling salted water for 2 minutes.
Drain and place watercress in food processor.
Puree and reserve
W I L D M U S H R O O M R I S O T T O
4 tbs Butter
1/2 pound Assorted wild mushrooms
(chanterelles, morels, shitake,) etc. quartered
2 tbs Olive oil
1/4 cup minced onion
1 cup Imported Italian rice, such as Arborio brand
4 cups Light Chicken Stock or canned Chicken Broth
1 tsp Coarse or kosher salt
To taste Freshly ground pepper
Preparation:
Heat butter in a small sauce pan. Add mushrooms
and cook, stiring occasionally, for 2 minutes. Reserve.
Heat olive oil in another saucepan. Add onion and cook,
stirring for 30 seconds. Add rice and continue cooking
for another 30 seconds, or until rice grains are coated with oil.
Gradually add stock or broth, adding more liquid
as it is absorbed by rice and stirring frequently.
Continue cooking until all liquid is absorbed
and rice is tender, about 20 to 25 minutes.
Fold in mushrooms and season.
V E A L C H O P S
4 tbs Clarified butter or olive oil
To taste Coarse or kosher salt and freshly ground pepper
4 Veal chops, center-cut rib,
1 to 1 1/2 inches thick, about 10 ounces each
1 cup Light Chicken stock or canned broth
1 Juice of lemon
4 tbs Butter
1/2 cup Minced carrots
Mushroom Chips
Preparation:
Preheat oven to 400 degrees F.
Heat butter in a large sautÚ pan, preferably
with a nonstick surface. Season chops and sauté
over medium-high heat for about 3 minutes
on each side, or until chops are lightly browned.
Place chops on a baking sheet and transfer to oven.
Cook an additional 6 to 8 minutes.
While chops roast, drain fat from sauté pan.
Add stock or broth and lemon juice and reduce by half.
Add watercress puree and 2 tbs butter and cook
an additional minute, stirring to combine.
Correct seasoning.
Heat remaining 2 tbs butter in a small saucepan.
Add carrots and cook, stirring for 1 to 2 minutes
or until carrots are tender. Season to taste. Reserve.
M U S H R O O M C H I P
1 pnd. Large white mushrooms or portobello mushrooms
2 cups Clarified butter or vegetable oil
To taste Coarse or kosher salt
Preparation:
Hold mushrooms by stems and, using a sharp slicing
knife or a mandoline, slice each mushroom cap
crosswise or horizontally into thin, almost translucent, slices.
Reserve stems for another dish.
Heat butter or vegetable oil in a small saucepan
( do not allow butter or oil to smoke; a perfect mushroom
chip is crisp and tender but not burned).
Add mushroom slices to hot butter or oil and cook
over medium heat, stirring occasionally, until golden
brown about 6 minutes. Using a slotted spoon, remove
mushroom slices from saucepan and drain on paper towels.
Season Mushroom Chips with salt and allow to rest.
They will become crisp after 1 to 2 hours.
To Build Dish:
Spoon Wild Mushroom Risotto into the center of each
of 4 dinner plates. Flatten with the back of spoon.
Place 1 chop on top of each serving of risotto.
Spoon Watercress Sauce around the perimeter
of each plate.
Mound carrots on top of each chop.
Garnish with Mushroom Chip.
