and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Chef Walter Slater from 22 Bowen's brings us a special recipe for the new year. This delicious veal chop with mushroom risotto is a perfect dish for a date night. Check out the recipe and video below. 

Veal Chop With Mushroom Risotto & Sweet Marsala Demi-Glace

- 1 tablespoon vegetable oil

- Salt and pepper, divided use

- 16-ounce bone-in veal chop

- 2 ounces Marsala wine

- 4 ounces demi-glace or beef stock

- 2 tablespoons butter, divided use

- 1/2 onion, small dice

- 1 cup carnaroli rice

- 1/2 cup white wine

- 2 cups chicken stock, warmed

- 1/2 cup roasted mixed mushrooms (cremini, oyster, shitake)

- 2 ounces grated Parmesan

Season the veal chop with salt and pepper and let the meat come to room temperature.

In a hot pan with the tablespoon of vegetable oil heated, sear the chop on both sides and finish cooking in a 400 degree oven to your desired temperature. Medium rare will take about 12 minutes. Let rest.

In a saucepan, bring the Marsala wine to a boil to cook off the alcohol. Add the demi-glace or stock and bring to a boil. Finish by adding 1 tablespoon of butter. Set aside to make the risotto.

Sauté the onion in the remaining tablespoon of butter until soft and translucent. Add the rice and mix well so all the grains are coated. Season with salt. Add white wine and stir until it evaporates.

Reduce the heat and add the warmed chicken stock in, 1/2 cup at a time, while stirring the entire time. Repeat until all the stock has been used. Finish dish with black pepper, Parmesan cheese and the roasted mushrooms.

Makes: One dish