Veal with Garlic Risotto; moonrise

If, like us, there were only two of you enjoying the Braised Veal with Garlic, you have enough left over for risotto. The Garlic Sauce made a very thick, extra creamy risotto.

If, like me, you have a hard time buying only enough Brussels sprouts as you need, you have some, but not enough for another meal, lurking in the fridge.

I’ve never put Brussels sprouts in a risotto before, but mon mari (who adores them) assured me it was an excellent idea.

Strangely…. He was right.

Veal with Garlic Risotto

Total time: 25 minutes


  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 cups (16oz, 480ml) beef stock
  • 1 onion, chopped
  • 1 tbs butter
  • 1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
  • Condimenti:
  • leftover Braised Veal with Garlic, half or a bit less of meat and sauce, meat cut into small pieces
  • 1 1/2 cups Brussels sprouts, trimmed and quartered
  • 1 tbs olive oil

Veal with Garlic Risotto


  • Heat beef stock and keep hot over low heat.
  • In medium sauce pan heat butter; add 1/2 of the onion and sauté until transparent.
  • 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 all the wine add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.) When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Add condimenti (with sauce) before adding the last 1/3 cup of stock, stir well.
  • Before you add the last 1/3 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 a few tbs 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. stir well, spoon into a bowl or risotto platter and serve immediately.  It will continue to absorb liquid and the leftovers (if any) will be quite stiff.
  • Condimenti:
  • Heat oil in a small skillet. Add remaining 1/2 onion, Brussels sprouts and sauté until starting to brown.
  • Add meat, sauce, cover and simmer until sprouts are done
  • Take off heat and keep warm until needed.

Print Recipe

I’m not giving any substitutions for this…. I have enough other Risotto Recipes, that, if you don’t like this one, you’ll find one you do like.

It may not be the prettiest risotto I’ve made but all that lovely tomato / garlic sauce definitely made it one of the tastiest.

On another note…..

Last week may have been the official ‘shortest day’ but at our house the sun (and the rest of us) are still sleeping a few minutes later every morning. I checked the calendar: we will continue to have a later and later sunrise until almost the end of January, when it will finally start to reverse. The sunsets are getting later as well, but I’m anxious to have my mornings back – as are the dogs.

I don’t like alarm clocks but at this time of year there’s not even a hint of daylight yet until well after 8:00am.

And I can’t walk the dogs in the dark.

And I can’t not walk the dogs immediately after coming downstairs.

Complaining, however, has proven totally ineffective….. So I might as well enjoy the sky, which is spectacular in winter here.

I have, in the past, done the occasional sunset and, even more rarely, sunrise.

This is the first moonrise.


I didn’t have much time as the clouds were rushing to meet it.

Last update on December 28, 2015

2 thoughts on “Veal with Garlic Risotto; moonrise”

Comments are closed.

Share via
Copy link