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Charred Ground Veal Risotto with Ciabatta
A charred Italian ground veal dish with porcini mushrooms, basil and artichoke hearts, finished with chili flakes, fresh basil and oregano, served with ciabatta.
Ingredients
Instructions
Season the ground veal and sear it over medium-high heat until well browned, about 10 minutes.
Add the porcini mushrooms, basil and artichoke hearts, cooking until softened, about 3 minutes.
Stir in the chili flakes, fresh basil, oregano and extra virgin olive oil for 4 minutes.
Warm the ciabatta separately.
Let the veal simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the ciabatta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
