Roasted sweetbread with risotto and zucchini flowers
- 250 g veal sweetbread
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 onion, chopped into fine cubes
- 300 g Arborio rice
- 100 ml white wine
- 100 ml orange juice
- 600-700 ml veal stock
- 1 tablespoon fresh orange zest
- 8 Zucchini flowers
- 200 g herb cream cheese
- 3 tablespoons lime juice
- 3 tablespoons of melted butter
Blanch sweetbreads in salted water for 20 minutes. Drain, then remove white skin and any cartilage and remaining spots. Divide the sweetbread into "florets".
For the risotto, heat the butter in a pot, sauté the onion in it, then add the rice. Add wine, juice and veal stock in portions with a ladle and simmer, stirring occasionally, until the liquid is absorbed. At the end the rice should be cooked, but still have some bite. Stir in the orange zest and season to taste with pepper.
Fill the zucchini flowers with cream cheese, turn the flowers together at the front and place them next to each other in an oven dish. Sprinkle with lime juice and butter and bake in the oven at 180°C (356°F) for 10 minutes.
Heat the vegetable oil in a pan, fry the sweetbreads in it and then salt and pepper to taste.
Divide the risotto between four serving plates. Arrange sweetbreads and courgette flowers on top.