Vitello Alla ’72 Recipe
Veal medallions, basil, fresh tomatoes in a vodka Taleggio sauce with parm risotto
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Ingredients
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Veal Medallions
Vodka Taleggio Sauce
Parm Risotto
Method
Veal Preparation
- 1
Vodka Taleggio Sauce
- 2
Make the Sauce
In the same skillet, add 1 tablespoon of olive oil. Sauté the shallots and garlic until translucent. Add the diced tomatoes and cook for 5 minutes. Pour in the vodka and let it reduce by half. Stir in the Taleggio cheese and heavy cream, cooking until the cheese is melted and the sauce is smooth. Add the chopped basil just before serving.
Parm Risotto
- 3
Cook the Risotto
In a saucepan, heat the broth and keep it warm. In another pot, melt butter and sauté the onion until translucent. Add the Arborio rice and toast for 2 minutes. Pour in the white wine and stir until absorbed. Gradually add the warm broth, one ladle at a time, stirring continuously until the rice is creamy and al dente. Stir in the grated Parmesan cheese, salt, and pepper.
Assembly
- 4
Plate the Dish
On a plate, serve a generous scoop of the parm risotto. Top with the veal medallions and drizzle the vodka Taleggio sauce over the top. Garnish with additional basil if desired.