Chop onion and garlic, sauté in oil until translucent. Add long grain rice, also until translucent. Extinguish with wine and juice of one lemon, add lemon zest. Simmer on low heat for 20 min, stirring, add soup gradually. Shortly before the end of the cooking time, stir in Parmesan cheese and refine with whipped cream. Fry the veal in batches in clarified butter, place in a suitable dish and season.
Before serving, mix the meat into the risotto and heat everything together well one more time. Cut the lemon peel into very thin strips and garnish the risotto with it.
Tip: Instead of clarified butter, you can also use butter in most cases.