Veal Chops with Parsley Risotto

Peel and dice the onion and sauté in the fat until translucent. Add the long grain rice and sauté briefly. Next, gradually add the hot veal stock. Cover and cook for 20 minutes at low temperature. Chop the parsley and grate the Parmesan. Add both to the risotto 5 minutes before the end of the cooking time.

Cut the blossoms out of the tomatoes, cut them crosswise and blanch them. Rinse, skin and cut into six parts, squeeze out the seeds. Season the chops with salt and pepper and fry them in hot oil for 2 minutes on each side.

Put the chops on a baking tray. Put the tomatoes on top and season with salt and pepper. Cover with sage leaves and raclette cheese and bake in a 225 degree oven on the 2nd rack from the bottom for 10 minutes until golden brown. Serve with the risotto.

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For a good risotto you need a special rice that absorbs a lot of liquid. The best known varieties are Arvorio and Vialone. However, some manufacturers now market a long-grain rice that is simply called risotto long-grain rice. If you can’t get a special rice, it’s best to use the round-grain rice pudding.

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