Thursday: risotto with savoy cabbage and veal

The idea for this came from a Kaltenbach recipe for Bundner risotto with wirsing. I deviated from this immediately because I substituted for the sausage with some veal stew meat we had in the fridge that needed to be used. Tja, not at all the same.

Start by browning 300g of veal in clarified butter. After deglazing the pan with white wine, add back the veal pieces along with a bit of beef bouillon, cover the pan, and let it simmer until the veal is tender. 

Meanwhile chop half a head of savoy cabbage into 2cm pieces and cook them in beef bouillon for 5 minutes. Drain the cabbage pieces and reserve the liquid.

In another pan, cook a minced onion in a Tbs or so of butter until it's glassy. Add a cup and a half of risotto rice, stir well, and toast for a couple of minutes. Add the cabbage and 3-4 cups of bouillon + the braising liquid from the veal (if it's not tender yet, pour out the liquid that's there and replace it with some bouillon), bring to a simmer, cover and cook, stirring frequently, until the rice is al dente. Add more bouillon as necessary.

Serve topped with some intensely flavored hard cheese, I used Belper knolle.

To go with this delight I quick-pickled some turnips (toss with salt, press for a while, drain, rinse, and ring out; mix with sour-cherry vinegar and rapeseed oil).

And, of course, we had a big salad.