Ingredients

2 tablespoons butter or olive oil

350g veal, cut in cubes

2 tablespoons tomato paste

30g fresh basil leaves, chopped

2 tablespoons chopped parsley

3/4 cup (185ml) veal stock (you could use beef)

extra 2 tablespoons olive oil

2 cloves crushed garlic

1 medium leek, sliced thinly

2 cups (440g) arborio rice

200ml red wine (something strong, eg. chianti)

1.5 litres boiling beef or veal stock

2 handfuls of chopped parsley (flat leaf is best)

60g grated parmesan cheese

4 spring onions, green part, sliced length-ways to create long thin strips for garnish

Preparation

  1. In a saute pan, heat the olive oil or butter unitl very hot and add the veal. Cook quickly until the meat changes colour.
  2. Add the tomato paste, 30g basil, parsley and 3/4 cup stock. Simmer for 20 minutes until meat is tender.
  3. In another pot, heat the extra olive oil. Add the garlic and leek and saute until softened.
  4. Add rice and stir to coat. Add wine and stir until is absorbed.
  5. Begin to add the boiling stock about 1 cup at a time - allowing each cup of stock to be absorbed before adding the next one. Contine adding stock until all has been absorbed.
  6. Remove from heat and add parmesan cheese, extra parsley and stir in veal mixture.
  7. Serve immediately, with spring onions to garnish.