Elegant Truffle Risotto with Sage-Infused Veal Medallions

Ingredients

• 1 cups Arborio rice
• 4 cups chicken stock, warmed
• 1 cup white wine
• 1 cup Parmesan cheese, grated
• 2 tablespoons black truffle oil
• 2 tablespoons unsalted butter, cubed
• 1 shallot, finely chopped
• 2 tablespoons olive oil
• 4 veal medallions, each 5 oz
• 8 sage leaves, fresh
• 1 clove garlic, crushed
• to taste salt and pepper

Method

1. 01
   Heat olive oil in a large pan over medium heat. Add the chopped shallot and sauté until translucent, about 3 minutes.
2. 02
   Add the Arborio rice to the pan and cook for 2 minutes, stirring constantly until the rice is slightly toasted.
3. 03
   Deglaze the pan with white wine, stirring until the liquid is absorbed by the rice.
4. 04
   Slowly add the warmed chicken stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This should take about 18-20 minutes.
5. 05
   Once the rice is creamy and al dente, remove from heat. Stir in the Parmesan cheese, butter, and truffle oil. Season with salt and pepper to taste. Keep warm.
6. 06
   Season the veal medallions with salt and pepper. Heat a separate pan over medium-high heat and add olive oil.
7. 07
   Add the veal medallions and sage leaves to the pan. Sear the medallions for 3-4 minutes on each side until browned and cooked to your desired doneness.
8. 08
   Add the crushed garlic to the pan with the veal during the last minute of cooking for added aroma.
9. 09
   Remove the veal from the pan and let it rest for a few minutes. Slice the medallions if desired.
10. 10
    Plate the risotto, top with the veal medallions, and garnish with the crispy sage leaves. Drizzle with additional truffle oil if desired.