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Veal Rib Chop with Balsamic Glaze and Risotto



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3 cups Arborio rice, about 1 lb. 5 oz.
2 tbsp. (1-1/4 oz.) + 1/2 cup minced garlic, divided
6 tbsp. olive oil, about 3 oz.
1 gal. chicken stock, simmering
2-1/2 cups asparagus, 1-inch pieces, about 9 oz.
1/2 cup red bell pepper, julienne, about 2-1/2 oz.
1/2 cup frozen peas
10 saffron strands
2 cups grated parmesan cheese
salt and ground black pepper, as needed
1/4 cup shallots, minced, about 1-1/4 oz.
2 tbsp. butter, about 2 oz.
1/2 cup balsamic vinegar, about 4 oz.
1/2 cup veal stock, about 4 oz.
1/4 cup barbecue sauce (hickory), about 2-1/2 oz.
12 (8 oz. each) veal rib chops, 1¼ inches thick, (IMPS/NAMP 1306D or 1306E), about 6 lb.
fresh rosemary sprigs, as needed


  1. 1
    For Risotto: Sauté rice and 2 tbsp. garlic in olive oil until lightly toasted, about 3 minutes. Add 1 cup hot chicken stock to rice, cook, stirring, until absorbed. Continue adding stock, 1 cup at a time, stirring, until rice is just tender, about 20 minutes, adding asparagus after 13 minutes. Just before done, stir in bell pepper, peas and saffron. Stir in Parmesan and season with salt and pepper.
  2. 2
    For Balsamic Glaze: Sauté shallots in butter; add vinegar and reduce by half. Add remaining ingredients such as veal stock and barbecue sauce; simmer 1-2 minutes.
  3. 3
    For Veal: Sprinkle both sides with 2 tsp. garlic, salt and pepper, dividing evenly. Grill to desired doneness.
  4. 4
    To Serve: Plate chop with ¾ cup risotto. Spoon approximately 2 tbsp. sauce over veal. Garnish with rosemary.

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preparation methods
cuisines European, Italian
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