Pearl Barley Risotto with Filet of Veal
Ingredients
- 200 g Oldenburger Butter, unsalted
- 1.5 kg filet of veal sea salt freshly ground pepper
- 500 g pearl barley olive oil extra vergine
- 250 g diced vegetables (mixture of leek, celery, carrots, onions, 1 clove of garlic)
- 200 ml white wine
- 600 ml vegetable stock
- 100 g fresh thyme
- 150 g grated parmesan
- 80 g horseradish 80 g pesto nutmeg
- 400 g cherry tomatoes
Instructions
A recipe for a culinary treat for special occasions: roasted filet of veal over pearl barley risotto with pesto, horseradish and fruity pan-seared cherry tomatoes. Pearl barley adds texture to the creamy risotto and has a delicious nutty flavour while the choice meat makes it a real treat. This unusual risotto pairs wonderfully with tender veal filet
Preparation
Soak pearl barley, wash and drain. Wash and pat dry thyme sprigs.
Preheat the oven. Convection heat: 150 °C.The Filet of Veal
Sprinkle filet of veal with sea salt and pepper. In a hot pan, sear briefly on both sides. Place the meat on a baking tray and transfer to the oven. Roast in the oven at 150°C convection heat for 30 minutes.The Vegetables
The Final Touch
Tips from Chefs to Chefs
01. Butter is a natural product and adds a beautiful flavour to any baking product. It also acts as a flavour carrier and brings out flavours in any dish.
02. Sweating vegetables in a generous portion of butter, brings out even more of the flavour of these vegetables.
Recommended Products
Oldenburger Butter unsalted, min. 82% fat, 7g portion
- soft and easy to spread
- no additives
- made from pure cow's milk
Oldenburger Butter unsalted, min. 82% fat, 250g piece
- soft and easy to spread
- no additives
- made from pure cow's milk