Risotto with Lemon and Veal Chops with Sage

What could be better than spending some quality time with an old friend and trying out a new recipe? Many of my fondest memories of growing up include hanging out in the kitchen with best friends Kathryn and Nithya as we whipped up batches of brownies for our sleepovers... I think it's time to kick it up a bit here and move on to something a little more involved - not that there's anything wrong with brownies of course! Let's give these new recipes a try, just as our author did with her childhood friend Sherry. They sound delicious and would be well complemented with a salad of Jer's roasted beets.

Creamy Risotto with Lemon
1 tablespoon butter
1 tablespoon olive oil
1 cup Arborio rice
5 cups chicken broth, simmering
Zest of 1 lemon
1/2 cup creme fraiche
1/4 cup freshly grated Parmigiano-Reggiano cheese
Sea salt

In a 4-quart bowl, melt the butter and oil until foamy. Add the rice, and stir to coat. Cook for a few minutes, then begin adding the chicken broth a little at a time, just enough to loosen the rice without making it sloshy. Continue stirring. Pour in more broth when the previous ladleful has been absorbed. When half the broth has been added, stir in half the lemon zest. You will likely run out of broth before the rice is al dente. Ad hot water; keep stirring! When the risotto is firm and not mushy, stir in the creme fraiche, cheese and remaining lemon zest. Season with salt, if needed. It should be loose and creamy. (If you are making the veal chops, you will want to stop the rice before it is fully cooked so you can concentrate on the veal; add more liquid and reheat for a few minutes before serving.) Serves 4.


Veal Chops with Sage
4 veal chops, with fat on the outer edge, about 3/4 inch thick, at room temperature
Sea salt
Freshly ground black pepper or grains of paradise
2 tablespoons unsalted butter
1 tablespoon olive oil or vegetable oil
12 large sage leaves

Season the veal chops on one side with a generous amount of salt and pepper. Place a saute pan large enough to fit the chops in a single layer over high heat for a minute or two. Add the butter and oil and heat until the foam subsides. Lay the veal chops in the pan, seasoned side down. Season the other side of the chops, and sprinke over the sage leaves, pushing a few down into the bottom of the pan. Let the chops cook for 2-3 minutes, until browned, then turn and cook on the other side for 2 minutes. Regulate the heat so they don't burn. Serves 4.