Prepare the veal stock.

Sauté the onions with butter in a large pot.

Toast the rice until slightly translucent.

Add the veal stock to the rice.

Season with salt and white pepper.

Let simmer on low heat, covered.

Make a velouté sauce using a white roux and veal stock, then add the pieces of veal and bring to a boil.

Thicken with heavy cream.

Remove the pieces of veal from the sauce.

Plate the dish.

Spoon the veal velouté sauce over the top.