How to make
Cut the veal into bites, cut the onion head, braise them until golden and pour the wine over them.
In a separate container, put oil and braise 2 tbsp flour and paprika. Once the lumps get scattered, pour the mixture into the meat, add 2 cups water, several grains allspice, salt and black pepper.
Leave it to boil until thickened. If the meat isn't fully boiled, you can always add more water.
Wash the rice with warm water, braise it in butter and add just salt and black pepper. Pour in 2 cups of the water and leave to boil without stirring. Once all the water evaporates, pour in the remaining 1/2 cup, turn the stove off and leave the rice to absorb all of the remaining water. It needs to be covered with a lid.
