Ingredients
- 500 g Veal stew from the leg
- 2 tbs olive oil
- 1 ts salt
- 1 red onion
- 1 tomato
- 3 garlic cloves
- 1/2 bunch parsley leaf
- 500 ml beef stock
- 250 g Arborio rice
- 1 ts mild ground paprika
- 1/2 ts pepper
- 1/2 ts nutmeg
- 20 g butter
Preparation
1. Cut the veal into approx. 1 cm cubes and mix with olive oil and salt. Marinate for approx. 30 minutes.
2. Peel the onion, clean the tomato and finely chop both separately in the Cuick Cut.
3. Peel and finely chop garlic. Chop parsley and set aside.
4. Heat the pot on highest level up to the roasting window and switch to a low level.
5. Place the veal and onion in the pot, put the lid on and roast until the turning point is reached.
6. Add beef stock, chopped tomato, garlic, rice and spices to the pot and stir well. Place the Secuquick softline on top and close it.
7. Heat the pot on highest level up to the turbo window, switch to a low level and cook for approx. 10 minutes in the turbo area.
8. At the end of cooking time, depressurize immediately the pot and remove Secuquick softline.
9. Stir in the butter and sprinkle with the chopped parsley.
This recipe has been tested and approved by AMC.
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