- 2 tablespoons olive oil
- 2 white spring onions (white and pale green parts only), finely chopped
- 10 spears asparagus, trimmed and sliced into 1/4-inch pieces on bias
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 2 1/2 cups chicken stock
- 2 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan
- 2 tablespoons heavy cream
- 4 veal cutlets (about 2 1/2 ounces each)
- Emeril's Original Essence
- 2 eggs
- 2 tablespoons water
- 1 cup saltine crackers, finely crumbled in a blender or food processor
- 1/4 cup olive oil
- 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.
- Once the rice is lightly toasted, add the white wine slowly, stirring with a wooden spoon.
- 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.
- 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.
- Paneed Veal: 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.
- 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.