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Assaggio Ristorante 2010 4th Avenue Seattle, WA 98121 (206) 441-1399	Chef

Costolette di Vitello al Portobello (Free range veal chops stuffed with prosciutto, sage & fontina) Serves 8

6-7 tablespoons butter, unsalted

1 cup onions, diced

2 cups Italian Arborio rice

1 3/4 cups Barolo wine

2 cups water

3 cups veal stock

Salt and pepper (as needed)

1/4 cup olive oil

4 cloves garlic, coarsley chopped

4 medium Portobello mushrooms stemmed and slice 1/4 inch

Flour (as needed)

8 veal rib chops, trimmed, frenched 2-inches from eye

4 slices prosciutto, thinly sliced

4 slices fontina, thinly sliced

16 sage leaves, whole

Risotto: Melt 3 tablespoons butter over medium-high heat in a 12-inch, heavy bottomed saute pan. Ad onions. Saute until translucent. Add rice. Continue to saute, stirring constantly for 3-4 minutes. Add 1 cup wine and 1 cup water. Continuing to stir constantly until all of the water has been absorbed. Stir in 1 cup veal stock and 1 tablespooon butter. Season with salt and pepper to taste. Simmer until rice is just cooked and has a creamy texture. Set aside.

Sauce: Heat 1/4 cup olive oil over medium-high heat in a 12-inch heavy bottomed saute pan. Add garlic and salt and pepper, to taste. Saute garlic until golden brown. Add Portobello mushrooms. Saute for a minute, then add 3/4 cup wine. Reduce wine by half. Add 2 cups veal stock. Reduce by two-thirds. Stir in 2-3 tablespoons butter, rolled in flour. Continue to cook until sauce is fairly thick and shiny. Set aside; keep warm.

Veal Chop: Lay the veal chop flat on a cutting board with the bone facing up and the meat to the right. Make an opening in the side of the chop to the bone. Carefully hollow out the inside to about 1/4 inch from the edges. Do not pierce the sides. Repeat for the seven remaining chops. Stack the prosciutto, fontina and sage leaves and fold over once. Stuff each of the chops making sure that the stuffing is spread evenly through it. Brush with olive oil and season with salt and pepper. Grill until medium to medium-well, about 4-6 minutes per side. This time will vary according to the size of the veal chop.

Serving: It is best to have the sauce and risotto almost ready when starting to grill the chops. When the chops are finished. Place one eighth of the risotto in the center of each plate. Put a veal chop on each mound of risotto with the bone side facing in. Divide the sauce equally among the eight plates. (If the sauce has become too dry, add water or more veal stock.)