Roast veal with morel risotto - Recipes | fooby.ch

Ingredients

• ½ tsp Maizena cornflour
• clarified butter
• 1 tbsp butter
• 40 g grated Parmesan
• 40 g butter
• 1 organic lemons
• 3 garlic cloves
• 500 g green asparagus
• 20 g dried morel mushrooms
• 2 shallots
• 2 tbsp coarse-grain mustard
• 1 ⅕ kg roast veal
• 200 g risotto rice
• 8 dl vegetable bouillon
• 1 ½ tsp salt
• a little pepper
• 4 tbsp thyme
• salt and pepper to taste
• 2 dl white wine