Risotto with Veal and Leeks; the Tile!

You know how some things always ‘seem like a good idea at the time’?

Tiling our kitchen counter and walls seemed like an excellent idea at the time.

And it seems like an excellent idea now that it’s done.

But, during the two weeks between laying the first tile and wiping off the last bit of grout, it lost some of its allure.

Words were spoken.

There was a lot of cutting.

But, it’s done.

The upper cabinets will be at the top of the tiles – when they’re built.

Mon mari started on the lower cabinets yesterday.

He’s happy; he’s finally doing some wood-working, the thing he really enjoys.

I’m happy; I can finally put my knives and wooden spoons where I can find them.

Before you know it we’re going to have us a kitchen!

In the meantime, we’ll continue to suffer with my idea of fast food…. Risotto!

Risotto with Veal and Leeks

3/4 cup Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup dry, white wine
2 1/2 cups chicken stock
1 medium leek
1 tbs butter
1/2 cup Parmesan cheese, freshly grated
Condimenti

Heat chicken stock and keep hot over low heat. Finely chop leek. In medium sauce pan heat butter over medium-high heat. Add leek and sauté until transparent then add rice and sauté stirring, for 2 – 3 minutes until rice has white center. Add white wine and stir.
Start condimenti.
When rice has almost absorbed the wine, add a 1/2 cup of stock and stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/2 cup and continue adding 1/2 cup at a time and stirring. Before the last 1/2 cup taste a few kernels of rice. They should be just ‘al dente’ – slightly resistant to the tooth but fully cooked. If more stock is needed add it 1/4 cup at a time and waiting until almost completely absorbed.
At this point risotto will be thick but not stiff – there will still be visible liquid and it will not hold it’s shape on a plate. Add the Parmesan and the condimenti, stir well, pour into a bowl or risotto platter and serve immediately. It will continue to absorb liquid and the leftovers (if any) will be quite stiff. The risottos that we have eaten in northern Italy have all been served in soup plates (flattish bowls) and eaten with a spoon – not a fork.

Condimenti

3 thin slices Prosciutto (2oz, 60gr)
6oz (200gr) veal scallops
1 medium leek
1 small – medium carrot
1 tbs olive oil
1/4 cup cream or milk

Chop the Prosciutto. Slice the veal scallops into bite-size strips. Slice the leeks. Cut the carrot in half and thinly slice. While risotto is cooking, heat oil in medium skillet. Add leek, carrot, and sauté until tender. Add veal and sauté until cooked. Add Prosciutto and sauté 5 minutes longer. Add cream or milk, cover and keep warm until needed for risotto.

Now I’m going to relax and listen to the pleasant hum of the table saw.