Jul 14 2026
Restaurants›Via Italian Table›Grilled Veal Chop Recipe

Grilled Veal Chop Recipe

Inspired by Via Italian Table
Time1h
Serves2

One pound, grain fed bone-in veal chop served over wild mushroom risotto, topped with a Gorgonzola dolce compound butter

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Ingredients

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Veal Chop

Wild Mushroom Risotto

Gorgonzola Dolce Compound Butter

Method

Veal Chop Preparation

  1. 1

    Marinate the Veal Chop

    In a small bowl, mix olive oil, salt, black pepper, and chopped rosemary. Rub the marinade all over the veal chop and let it marinate for at least 30 minutes at room temperature.

  2. 2

    Grill the Veal Chop

    Preheat your grill to medium-high heat. Once hot, place the marinated veal chop on the grill and cook for about 5-7 minutes on each side, or until it reaches an internal temperature of 145°F (medium-rare). Remove from the grill and let it rest for 5 minutes before serving.

Wild Mushroom Risotto Preparation

  1. 3

    Sauté the Aromatics

    In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic; sauté until the onion is translucent, about 3-4 minutes.

  2. 4

    Cook the Mushrooms

    Add the wild mushrooms to the pan and cook until they are soft and browned, about 5-6 minutes.

  3. 5

    Toast the Rice

    Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly until the rice is lightly toasted.

  4. 6

    Add Broth Gradually

    Begin adding the chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  5. 7

    Finish the Risotto

    Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.

Gorgonzola Dolce Compound Butter Preparation

  1. 8

    Prepare the Compound Butter

    In a mixing bowl, combine the softened Gorgonzola dolce cheese and softened unsalted butter. Mix until well blended. Stir in chopped chives and black pepper to taste. Form into a log shape, wrap in plastic wrap, and refrigerate until firm.

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