Ingredients

Stock:
1/4 teaspoon extra-virgin olive oil with a dash of sesame oil
1 onion peeled and coarsely chopped
1/2 cup celery tops
1 cup carrots, shopped
1 (1 1/2 pound) veal shank
1 bay leaf
2 cloves
6 black peppercorns
2 quarts water
Risotto:
1/2 teaspoon extra-virgin olive oil, with a dash of sesame oil
1/2 onion, peeled and finely chopped
1 cup raw arborio rice
1 cup de-alcoholized white wine
1/16 teaspoon saffron
1 quart veal stock
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground salt
1/4 teaspoon freshly ground black pepper
1 cup frozen peas, thawed
Garnish:
2 teaspoons lemon zest, minced
4 fresh sage leaves, minced

Directions

1. Stock: Pour the oil into a large stockpot over medium heat, and saute the onion, celery and carrots for 3 minutes. Add the veal shank, bay leaf, cloves and peppercorns; cover with the water, bring to a boil, reduce the heat and simmer 2 hours. Skim off any foam that rises to the surface. After 1 hour, add enough water to bring the liquid up to the original level, about 1 cup. Remove the veal shank, pull off the meat and set aside. You should have 8 ounces of meat. Strain the broth and remove the surface fat. Pour the stock into a fat strainer jug, you should have about 1 quart of stock. Pour it back into the stockpot and keep warm.
2. The risotto: Pour the olive oil into a large heavy saucepan over medium heat and saute the onion for 2 minutes. Add the rice and stir until well coated. Pour in the wine, add the saffron and stir well, then let the wine be absorbed into the rice, stirring occasionally, about 5 minutes. When the rice seems "dry," add enough hot stock to cover the rice, about 1 cup. Stir and cook until it is absorbed into the rice. Continue the process of adding the stock and stirring until all of it is absorbed, about 30 minutes.
3. Add the cheese, salt and pepper and stir well. Fold in the reserved veal. Just before serving, stir in the peas and heat through.
4. Divide among 4 dinner plates and sprinkle with lemon zest and sage.
Graham Kerr's risotto calls for just enough veal to add intense flavor but little fat and cholesterol.
Veal Risotto
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