Veal in risotto with lemongrass


  • Serves: 4
  • Preparation: 15 min
  • Cooking: 30 min

400 g of sub-veal
400 g of Arborio rice
250 g of Paris mushrooms
8 dried apricots
1 shallot
1 onion
1 clove of garlic
1 C. light cream soup
1 bunch of chervil
3 stalks of lemongrass
2 tbsp. tablespoon of sunflower oil
Salt and pepper


Cut the meat into very thin slices. Make them come back 1 min. over a low heat of low oil, salt, pepper and reserve them under a sheet of aluminum foil Boil 1 and a half of water, add the lemongrass cut into sections and let infuse covered. When the lemongrass infusion is warm, filter the chopped apricots into pieces and allow them to swell.
Blend chopped shallot, chopped onion and mushrooms with slices 3 min. in the remaining oil, add the rice and crushed garlic, fry for 3 min. and pour a glass of lemongrass infusion. Let the rice absorb the liquid. Pour the infusion in small quantities until completely cooked, stirring regularly. The rice should be creamy while remaining firm. Pour the cream, add the apricots, the mushrooms then the meat and mix. Serve veal in risotto sprinkled with chopped chervil.