Veal Chop Balsamico
with Asparagus Rosotto

12 veal rib chops, 1-1/4 " thick
1/2 cup minced garlic
Salt, as needed
Ground black pepper, as needed
Fresh rosemary sprigs, as needed

Risotto:
3 cups Arborio rice
2 tbsp. minced garlic
6 tbsp. olive oil
1 gallon chicken stock, simmering
2-1/2 cups asparagus, 1" pieces
1/2 cup red bell pepper, julienne
1/2 cup frozen peas
10 strands saffron
2 cups grated Parmesan cheese
Salt, as needed
Ground black pepper, as needed

Balsamic Glaze:
1/4 cup minced shallots
2 tbsp. butter
1/2 cup balsamic vinegar
1/2 cup veal stock
1/4 cup barbecue sauce (hickory)

1. Sauté rice and garlic in olive oil until lightly toasted, about 3 minutes.

2. Add 1 cup hot 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.

3. Sauté shallots in butter; add vinegar and reduce by half. Add remaining ingredients; simmer 1 to 2 minutes.

4. For each veal portion: Sprinkle both sides with 2 tsp. garlic, salt and pepper, dividing evenly. Grill to desired doneness.

5. Plate chop with 3/4 cup risotto . Spoon approximately 2 tbsp. sauce over veal. Garnish with rosemary.

Serves 12

Source: National Cattlemen's Beef Association

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