Veal Chop Alla Armani Recipe
Grilled, set over a small amount of risotto topped with roasted tomatoes and strips of fresh mozzarella garnished with green veggies.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Risotto
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add Arborio rice and toast for 2-3 minutes until slightly translucent. Gradually add chicken broth, one ladle at a time, stirring continuously until absorbed. Cook until rice is creamy and al dente, about 18-20 minutes. Stir in Parmesan cheese and season with salt and pepper. Set aside.
- 2
- 3
Roast the Tomatoes
While the veal is grilling, preheat the oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 15-20 minutes until blistered.
- 4
Blanch the Green Vegetables
In a pot of boiling salted water, blanch the green vegetables for 3-4 minutes until tender-crisp. Drain and immediately transfer to ice water to stop cooking. Drain again before serving.
- 5
Assemble the Dish
On each plate, place a serving of risotto in the center. Top with a veal chop, roasted tomatoes, and slices of fresh mozzarella. Garnish with blanched green vegetables and chopped basil.