INGREDIENTS:Rock Shrimp Risotto:
5 cups chicken stock, crab stock or canned chicken broth
½ cup finely chopped onion
2 Tbsp. butter
2 cups uncooked arborio rice
8 oz. rock shrimp, peeled and deveined
½ cup white wine
to taste, kosher salt and white pepper
Sauteed Vegetables:
1 large red bell pepper
2 cups oyster mushrooms
1 cup chopped green onion tops
1 Tbsp. butter
to taste, kosher salt and cracked black pepper
Veal Chops:
4 12-oz. center-cut veal chops
to taste, kosher salt and cracked black pepper
1 cup red wine demi-glace DIRECTIONS:For risotto: Bring chicken or crab stock to a boil in saucepot and reduce heat; maintain temperature at a low simmer. Saute the onion in butter in a medium saucepot until tender. Add rice and saute over low heat for 5 minutes, stirring constantly with a wooden spoon.
Increase the heat to medium-high and add the hot stock to the rice 1 or 2 cups at a time, cooking until all stock is absorbed after each addition. Stir constantly and add rock shrimp and wine when rice begins to become tender. The entire process will require about 30 minutes. Cook until shrimp are cooked through. Season with kosher salt and white pepper. Cover and keep warm.
For vegetables: Cut bell pepper into halves, discarding stem, membrane and seeds. Place cut side down on baking sheet and roast at 400°F until skin blisters. Cool, remove skin and julienne bell pepper. Saute roasted bell pepper, mushrooms and green onion tops in butter in a saute pan. Season with kosher salt and cracked black pepper.
For veal chops: Season chops on both sides with kosher salt and cracked pepper. Grill over medium-hot coals until medium or until done to taste.
To serve, place chops on serving plates and ladle red wine demi-glace over chops. Top with sauteed vegetables and serve with rock shrimp risotto. SERVINGS:4 servings From:Executive chef Gus Martin, The Palace Café, New Orleans PHOTO CREDIT:Photo Credit: CATTLEMEN’S BEEF BOARD/JOINT VEAL COMMITT