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Veal Porterhouse on Wild Mushroom Risotto with Asparagus and Truffle Wine Sauce

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12
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INGREDIENTS

12 ea. veal loin chops (IMPS/NAMP 1332),, 1-1/2 inches thick, 10 to 12 ounces each, about 7-1/2 to 9 lb.
6.0 cups of Risotto Magnifying_glass
salt and pepper, to taste
4.0 cups of Truffle Wine Sauce Magnifying_glass
48 - 72 steamed asparagus spears
sliced black winter truffle, for garnish
diced fresh tomato, for garnish
fresh thyme sprigs, for garnish

INSTRUCTIONS

  1. 1
    For Each Portion: Sprinkle both sides of 1 veal chop with salt and pepper. Sear on hot grill to mark both sides. Finish in 400°F oven to medium doneness.
  2. 2
    Plate 1/2 cup Risotto with 4 to 6 asparagus spears. Place veal chop on top of risotto. Spoon 1/4 to 1/3 cup Truffle Wine Sauce over and around veal. Garnish with truffle, tomato and thyme.

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cuisines European, Italian
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