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Ground Veal Arrabbiata alla Porcini Mushrooms
A herb-crusted Italian arrabbiata with roasted ground veal, artichoke hearts, basil and porcini mushrooms, finished with oregano, pecorino romano and balsamic vinegar, served over risotto rice.
Ingredients
Instructions
Season the ground veal and roast it over medium-high heat until well browned, about 10 minutes.
Add the artichoke hearts, basil and porcini mushrooms, cooking until softened, about 8 minutes.
Stir in the oregano, pecorino romano, fresh basil and balsamic vinegar for a final minute.
Cook the risotto rice separately, stirring until creamy.
Let everything simmer for about 20 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the risotto rice, 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.
