Ingredients

Servings 6

• 6 veal fillets
• oil
• lemon juice
• salt and pepper
• basil
• 6 slices Fontina cheese
• 1 truffle
• 3 oz butter
• 2 eggs
• all-purpose flour
• breadcrumbs

For risotto

• ⅝ lb Rice
• 2 oz butter
• 2 oz grated Parmigiano Reggiano cheese
• broth
• 1 handful onion, chopped

Preparation

10 minutes preparation + 23 minutes cooking

Lightly pound the medallions, to give them a nice shape and leave for a couple d'hours in the marinade turning from time to time. Drain them, and slice through the thickness, leaving them attached at one side by at least 0,4 inch.

Season with salt and pepper, and fill the inside with the slices of Fontina and truffle, close them, flour them, sprinkle with beaten egg, and coat in breadcrumbs. Prepare the risotto. At the same time, fry the butter gently in a pan, put in the medallions and cook over moderate heat.

Drain when crispy and nicely golden, arrange in a crown on a serving plate and garnish the center with the risotto.