COTOLETTA DI VITELLO

- 4 veal cutlets
-100 grs flour (about 4 oz)
-1 1/2 cups breadcrumbs
-2 eggs beaten
-salt, to taste
-200 grs butter (about 8 oz)

Pound cutlets into a 1/2 cm thick, to tenderise.
Season with salt.
Coat with flour, then dip into egg and finally coat with breadcrumbs.
Melt butter into pan, brown slightly, add cutlets and allow to brown well on both sides.

MUSHROOM AND HAM RISOTTO

• 350 grs carnaroli rice
• 4 - 5 Tbs olive oil
• 1 garlic clove, whole
• 1 medium onion, finely chopped
• 1/2 cup white wine vinegar
• 5 -6 cups vegetable broth
• 100 grs ham, cubed
• 100 grs Parmesan cheese, grated
• 2 Tbs. butter
• 350 mushrooms, thickly sliced
• salt and pepper to taste

On a skillet over medium high heat saute garlic and mushrooms in olive oil. Season with pepper, remove garlic and reserve mushrooms aside. On the back burner bring stock to simmer. On the front burner saute onions in olive oil until translucent; add the rice and toast for 1-2 minutes . Pour in wine, stirring until it has been absorbed. Start adding a ladle of broth at a time stirring until is absorbed and continue adding until rice is tender but still a little al dente for about 20 minutes. Ten minutes into the process add ham and 5 minutes later, the reserved mushrooms. Remove from heat, sir in butter and Parmesan cheese. Adjust seasoning and serve.