Seasonal Recipes: Grilled Veal Short Loin
Grilled Veal Short Loin, Parmesan Risotto, Grilled Asparagus and Exotic Mushroom Ragout with Sage and Demi, accompanied by 2011 Charles Thomas Cotes-Du-Rhone
Created by Vincent Scafiti
The Farmhouse at Persimmon Creek
Veal Short Loin Preparation
Season the veal with extra virgin olive oil, Kosher salt and cracked black pepper. Rubbing thoroughly. Grill the loin on both sides to your liking.
Blanch 10 asparagus spears in salted water for 1 minute then shock in an ice bath to prevent further cooking. When cool, drain and set aside. Season with salt, black pepper and a drizzle of extra virgin olive oil and grill last as the asparagus will only take a minute or two at best.
Exotic Mushroom Ragout
¼ Chanterelles, Honshimeji, Crimini and Shiitake Mushrooms.
1 medium size shallot minced
2 Tbsp. whole butter
5 leaves sage chiffonade
2Tbsp. red wine
1 cup demi
Render a medium size shallot and in a 12” sauté pan with 1 Tbsp. of whole butter. When translucent, add ¼ cup of mixed exotic mushrooms and the 5 leaves of sage chiffonade. Deglaze pan with 2 Tbsp. of red wine. Reduce liquid by ½ and add 1 cup of demi. Finish with 1 Tbsp. of whole butter until creamy.
Basic Risotto Recipe
This simple risotto recipe is made with butter and Parmesan cheese. A classic Italian rice dish, risotto is traditionally prepared with a variety of starchy, short-grained rice called Arborio Rice.
The procedure for making it involves stirring hot stock into the uncooked rice a ladleful at a time and cooking slowly as the stock is absorbed. This technique, known as the risotto method, releases the Arborio’s starches, making a creamy, velvety dish.
3/4 cups Arborio rice
2 cups chicken stock
1/4 cup white wine
1/2 medium shallot or ½ small onion, chopped (about ½ cup)
1 1/2 Tbsp. unsalted butter
1/2 Tbsp. vegetable oil
1/8 cup grated Parmesan cheese
1/2 Tbsp. chopped Italian parsley
Kosher salt, to taste
Heat the stock to a simmer in a medium saucepan, and then lower the heat so that the stock just stays hot.
In a large, heavy-bottomed saucepan, heat the oil and 1 Tbsp. of the butter over medium heat. When the butter has melted, add the chopped shallot or onion. Sauté for 2-3 minutes or until it is slightly translucent.
Add the rice to the pot and stir it briskly with a wooden spoon so that the grains are coated with the oil and melted butter. Sauté for another minute or so, until there is a slightly nutty aroma. But don’t let the rice turn brown.
Add the wine and cook while stirring, until the liquid is fully absorbed.
Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and repeat the process. Note: It’s important to stir constantly, especially while the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.
Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you’ll see that the rice will take on a creamy consistency as it begins to release its natural starches.
Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy. If you run out of stock and the risotto still isn’t done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it’s absorbed.
Stir in the remaining 2 Tbsp. butter, the Parmesan cheese and the parsley, and season to taste with Kosher salt.
Risotto turns glutinous if held for too long; you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn’t run across the plate, nor should it be stiff or gluey.
Charles Thomas Cotes-du-Rhone is a blend of Grenache, Syrah and Mourvedre and is a stunning value at retail bottle shops.
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