White Asparagus Risotto With Paneed Veal Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 1/2 tablespoons paprika

4 veal cutlets (about 2 1/2 ounces each)

2 tablespoons unsalted butter

1 tablespoon dried thyme

1 cup Arborio rice

2 tablespoons olive oil

2 eggs

2 white spring onions (white and pale green parts only), finely chopped

1/2 cup dry white wine

1/4 cup olive oil

1/4 cup freshly grated Parmesan

2 tablespoons heavy cream

1 tablespoon dried oregano

2 1/2 cups chicken stock

1 tablespoon cayenne pepper

Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons salt

1 tablespoon onion powder

2 tablespoons water

1 cup saltine crackers, finely crumbled in a blender or food processor

10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias

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