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Veal Kidney Risotto Recipe
|Veal kidney||1 Pound, outer fat and membrane removed, halved, cored, soaked in cold water for 1 hour and cubed|
|Onion||1⁄2 Medium, sliced|
|Water||1⁄2 Cup (8 tbs)|
|Fresh mushrooms||1⁄4 Pound, sliced to make about 1 1/4 cups (300 Milliliter)|
|Raw white rice||1⁄2 Cup (8 tbs), boiled in salted water for 15 minutes and drained|
|Sour cream||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Calories 267 Calories from Fat 124
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 7.6 g37.9%
Trans Fat 0 g
Cholesterol 335.9 mg
Sodium 378.5 mg15.8%
Total Carbohydrates 16 g5.4%
Dietary Fiber 0.49 g1.9%
Sugars 1.8 g
Protein 19 g37.1%
Vitamin A 11% Vitamin C 9.4%
Calcium 15.5% Iron 16.6%
*Based on a 2000 Calorie diet
Add the kidneys and the water.
Cover the pan and simmer for about 10 minutes.
Add the mushrooms and cook for another 10 minutes.
Season with salt and cook for five minutes.
Mix the rice with the kidneys and mushrooms; add salt and pepper.
Put this risotto into a buttered baking dish.
Season the sour cream with salt and stir in the egg yolk.
Pour the mixture over the risotto and sprinkle it with the grated cheese.
Bake in a preheated 375° F. [190° C] oven for 20 to 30 minutes, or until the cheese has browned.