Local Bites: Pan Seared Veal Chop with Citron Sauce and Mushroom Risotto

Pan Seared Veal Chop with Citron Sauce and Mushroom Risotto

Trips: Yellowstone Family - Geysers & Grizzlies; Yellowstone - The Serengeti of the American West; Yellowstone/Teton Family - Bull Moose to Bucking Broncos;
Serves: 4

Ingredients:

Veal Chop
4 each- 10oz. Frenched veal rib chop
to taste- salt and pepper
2 tbsp- Olive Oil

Citron Sauce
1 tbsp- Shallots, Minced
1/2 cup- White Wine
1 cup- Heavy Cream
1 cup- Chicken Broth or Stock
1/4 cup- Lemon Juice
1/8 tsp.- Turmeric
1oz- Butter
1oz- Flour

Mushroom Risotto
2oz- Shiitake Mushrooms, Sliced
2oz- Portabella Mushrooms, Diced; gills removed
5 1/2 cups- Chicken Stock or Broth
1 tbsp- Shallots, Minced
2 cloves- Garlic, Minced
1 cup- White Wine
1/4 cup- Heavy Cream
1 oz- Butter
1 3/4 cups- Arborio Rice
1/4 cup- Parmesan Cheese
1 tbsp- Parsley, Chopped

Method:

For the Veal Chop
Heat oil in a heavy bottom skillet, season veal chops with salt and pepper, sear chops until golden brown and finish in 350-degree oven.

For Citron Sauce
Make roux by melting butter and whisking in flour. Cook for two minutes and let cool.
Reduce white wine with shallots by half. Add stock, cream, lemon juice, turmeric and bring to boil. Whisk in roux and let simmer for two minutes.

For Mushroom Risotto
Heat broth and keep hot. Melt butter, sauté shallots and garlic, do not brown. Add mushrooms and sauté 3 minutes. Add rice and stir to coat. Add ½ cup broth, stirring constantly until dry. Add another ½ cup of broth and cook stirring until dry. Repeat until all broth is used, about 25 minutes. Finish with white wine, cream, Parmesan and parsley.

Recipe compliments of Lake Yellowstone Hotel

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