Delicious calf tuna with cauliflower and mushroom risotto

Ingredients for Delicious calf tuna with cauliflower and mushroom risotto

Instructions for Delicious calf tuna with cauliflower and mushroom risotto

To prepare the Delicious calf tuna with cauliflower and mushroom risotto recipe, please follow these instructions:

Lace if necessary. Steps with a cordial cord. Brown it on all sides in a pan of butter and oil. Then clean the grease. The ladder remains in the pan and seasoned with salt and pepper. Then add water and let the ladders rise under the lid for about 45 minutes.
When using a step thermometer, the center temperature is 62 degrees for rose and 68 degrees for light pink.
Take the steps out of the pan and allow it to rest for 20 minutes before cutting it. Or wait to cut it into slices until the rice cake is finished.

Mushroom risotto: Peel the garlic cloves and season them in oil. Add the cloves and let them soak the oil. Then rinse the dried mushrooms in cold water and put them in the pan for the rice together with white wine, juice from the steps, water and spices. Leave the whole cookie under the lid for about 30 minutes. Remember to touch regularly. Finally add the cracked parmesan cheese.

Cauliflower: While the steps are resting, the cauliflower head is boiled. Put a pan over 1 liter. Water added salt. Rinse the cauliflower head and put it in the pan when the water boils. Let it boil for 10-15 minutes under low until it's tender. Then raise the head and sprinkle with freshly chopped parsley.

Then everything is ready for serving.