Veal Scallopini and Risotto


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VEAL SCALLOPINI AND RISOTTO

Submitted by Mrs. Lavonne Schuetz from California

1 pound veal m, cut in 1- inch pieces

Flour

Salt and Pepper

Butter

1/2 cup sherry or red wine

1 ( 3 oz) can mushrooms

  Dredge veal in seasoned flour; brown in butter. Add  wine and mushrooms; simmer for 10 minutes.

RISOTTO

 1/2 cup onions, chopped

 1/2 cup butter

1 cup long grain rice

1 can consomme

1/4 teaspoon salt

Parmeasan cheese, grated

   Saute onion in 1/4 cup butter; stir in rice and brown lightly. Add enough water to consomme to make 2 cups pour into saucepan. Add salt; heat to boiling. Stir in rice and onions; cover and simmer 20 minutes. Stir in remaining butter ; sprinkle with cheese. Serve over veal.

Yield: 6-8 Servings

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