Risotto with veal sucrose

Put the chicken stocklets with the water in a pan and bring to the boil. Turn the heat down.

Chop the onion and finely chop the garlic. Cut the zucchini into cubes of 1 x 1 cm.

Remove the skin from the veal slices and cut the sausage meat into pieces.

Heat the butter in a frying pan and fry the onion and garlic for 3 minutes on low heat. Add the risotto and cook for 3 minutes until the grains are translucent.

Add a dash of stock and stir until it is absorbed. Add another dash and continue until the rice is al dente. This takes about 20 min.

Heat the rest of the butter in a frying pan and fry the sausage for 6 minutes on medium heat.

Add the zucchini and fry for 3 minutes. Season with pepper and salt.

Take the risotto from the fire. Mix in the sausage and zucchini and grate the yellow skin of the lemon above it. Spoon and leave covered for 3 minutes.

Bon appétit! .