Vitello al limone with lemon and truffle risotto cake and parmesan crisps

Serves 6

For the risotto cake:

• 1 white onion, chopped finely
• 750g risotto rice
• Zest of a large lemon
• 100g grated Parmesan
• 1 vegetable stock cube dissolved in water
• White wine
• Olive oil 
• Truffle or regular butter

Method:

Fry the chopped onion in olive oil and a spoonful of truffle butter. Add the rice and coat evenly.

Add a glass of wine/ ladle of stock alternately, stirring constantly and making sure the rice does not boil.

Add the lemon zest and stir though completely.

When the rice is almost cooked, add another knob of truffle butter. Stir through.

Heat more truffle butter / oil in a frying pan and load rings with about 1 cm of the risotto mixture.

Leave for around 3 minutes before turning to brown the other side.

In the meantime, coat the veal in flour and cook over a high heat squeezing lemon juice over both sides.

Serve with rucola.

To make Parmesan crisps, simply add one tablespoon of grated Parmesan in a mound on to a non stick oven dish. Put into a hot oven or under a hot grill until it bubbles in the middle. Remove from the oven quickly and with a fishslice, lift out the circles and place over either a clean wine bottle or rolling pin. Allow to cool.