Dinner ideas

Veal rack with pumpkin risotto

VEAL RACK with Pumpkin Risotto
6H 10M



1.Preheat oven to 220°C.
2.To make stock for pumpkin risotto, place osso buco and onion in large shallow baking dish; roast, uncovered, about 1 hour or until bones are well browned. Transfer bones and onion to large saucepan with celery, carrot, bay leaves, peppercorns and the water; bring to the boil. Reduce heat; simmer, uncovered, 3 hours. Strain stock through muslin-lined sieve into large bowl; discard solids. Cool. Cover; refrigerate until cold.
3.Reduce oven to 180°C.
4.Place veal rack on oiled wire rack over same baking dish; spread with combined garlic, rosemary, mustard and oil. Roast, covered, 1 hour. Uncover; roast a further 30 minutes or until cooked as desired. Cover; stand 10 minutes. Cut rack into cutlets.
5.In a medium baking dish, combine pumpkin with half the oil; roast during the last 30 minutes of veal rack cooking time. Meanwhile, place stock in large saucepan; bring to the boil. Reduce heat; simmer, covered. Heat remaining oil in another large saucepan; cook onion, stirring, until onion softens. Add rice; stir to coat in mixture. Add wine; stir until almost evaporated. Stir in 1-cup simmering stock mixture; cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture, in 1-cup batches, stirring, until liquid is absorbed after each addition. Total cooking time should be about 30 minutes or until rice is tender. Stir in cheese, butter, parsley and roasted pumpkin.
6.Divide risotto between serving dishes; top each with a cutlet.

Related stories