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White Asparagus Risotto with Paneed Veal (Emeril Lagasse) Recipe

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White Asparagus Risotto with Paneed Veal (Emeril Lagasse)
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Ingredients
15
Count
Nutrition
880
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Using a large skillet with a heavy bottom, heat the olive oil over low heat and saute or sweat the onions until translucent. Add asparagus, deglaze the pan with wine, and cook for 1 minute. Add the Arborio rice, stir to coat with the olive oil, and saute with the onions to toast each grain of rice, about 7 minutes.
  2. Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon.
  3. Heat the chicken stock in a saucepan to just to the boiling point, then have it ready at stove side. After the rice has absorbed the white wine and the skillet is nearly dry, add 1 cup stock, stirring occasionally, and cook over very low heat until the stock is absorbed. Continue adding the stock, 1/2 cup at a time, until all the stock has been absorbed.
  4. After adding the last 1/2 cup stock, also add the butter, Parmesan, and heavy cream. Stir to combine all the ingredients. Re-season with salt and pepper, to taste.
  5. Paneed Veal:
  6. While risotto is cooking, wrap each cutlet in plastic wrap and pound with a meat mallet until very thin. Season the cutlets with 1 teaspoon of the Essence. Mix together the eggs and water in a shallow bowl. Combine the cracker crumbs with 2 teaspoons Essence on a shallow platter. Dip the cutlets in the egg mixture, then in the cracker crumb mixture.
  7. Heat the oil in a heavy large skillet over medium-high heat. Fry the cutlets for about 30 seconds on each side, or until golden brown. Serve immediately with White Asparagus Risotto.
  8. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  9. 2 1/2 tablespoons paprika
  10. 2 tablespoons salt
  11. 2 tablespoons garlic powder
  12. 1 tablespoon black pepper
  13. 1 tablespoon onion powder
  14. 1 tablespoon cayenne pepper
  15. 1 tablespoon dried oregano
  16. 1 tablespoon dried thyme
  17. Combine all ingredients thoroughly.
  18. Yield: 2/3 cup
  19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 879.58 Kcal (3683 kJ)
Calories from fat 343.97 Kcal
% Daily Value*
Total Fat 38.22g 59%
Cholesterol 135.45mg 45%
Sodium 942.01mg 39%
Potassium 452.56mg 10%
Total Carbs 99.02g 33%
Sugars 4.31g 17%
Dietary Fiber 3.39g 14%
Protein 25.81g 52%
Vitamin C 3.9mg 7%
Vitamin A 0.1mg 2%
Iron 6.1mg 34%
Calcium 127.7mg 13%
Amount Per 100 g
Calories 202.61 Kcal (848 kJ)
Calories from fat 79.23 Kcal
% Daily Value*
Total Fat 8.8g 59%
Cholesterol 31.2mg 45%
Sodium 216.99mg 39%
Potassium 104.24mg 10%
Total Carbs 22.81g 33%
Sugars 0.99g 17%
Dietary Fiber 0.78g 14%
Protein 5.94g 52%
Vitamin C 0.9mg 7%
Iron 1.4mg 34%
Calcium 29.4mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.1
    Points
  • 23
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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