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White Asparagus Risotto With Paneed Veal Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup freshly grated Parmesan

2 tablespoons olive oil

2 eggs

2 1/2 cups chicken stock

1/4 cup olive oil

2 tablespoons heavy cream

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

2 tablespoons unsalted butter

1 cup Arborio rice

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

1/2 cup dry white wine

2 tablespoons water

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

Essence, recipe follows

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

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