Sweetbreads With Morels And Fava Bean Risotto
Published June 10, 2003
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
2 pounds sweetbreads
¼ cup flour
Salt and freshly ground black pepper
4 ounces (1 stick) unsalted butter
3 cups chicken stock
2 tablespoons olive oil
1 onion, peeled and chopped
8 ounces fresh morels
1 cup arborio rice
¼ cup finely grated Parmesan
½ cup blanched and peeled fava beans
2 tablespoons pumpkin seed oil
Nutritional analysis per serving (4 servings)
62 grams carbs; 578 milligrams cholesterol; 1217 calories; 34 grams monosaturated fat; 13 grams polyunsaturated fat; 34 grams saturated fat; 88 grams fat; 5 grams fiber; 1445 milligrams sodium; 43 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak sweetbreads for at least 8 hours (or overnight), changing water once or twice to remove blood. Put in a saucepan and cover with cold water, then place over medium-high heat to bring to a simmer. When moderately firm and opaque, remove from heat and transfer to ice water to stop cooking. Peel off as much membrane as possible, and remove any fat or gristle.
- Step 2
Heat oven to 225 degrees. Place flour in a large mixing bowl and season to taste with salt and pepper. Dredge sweetbreads in mixture and set aside. Place a large nonstick skillet over medium-low heat and melt butter. Add sweetbreads and sauté until golden brown and crispy on all sides. Remove from heat and transfer to a baking sheet; keep warm in oven.
- Step 3
In a small saucepan, heat chicken stock until just simmering. Place a medium saucepan over medium-low heat, and add olive oil. Add onion and sauté until translucent. Add morels and sauté until coated with oil, then add rice and sauté 1 more minute. Add ½ cup chicken stock and stir constantly until all liquid is absorbed. Repeat process using ½ cup of stock at a time, until rice is tender yet still firm; all stock may not be needed.
- Step 4
Add Parmesan and fava beans to rice, and stir gently to mix. To serve, place equal portions of sweetbreads and risotto on four serving plates. Drizzle pumpkin seed oil over risotto and serve.
Private Notes