For the risotto, heat oil in heavy-bottomed saucepan over medium-high heat. Add chopped shallot, tomatoes and rosemary and sauté until shallot is translucent. Season with pepper. Add rice to saucepan and stir well until rice grains are well coated. Add 335 ml of vegetable stock and simmer for about 15 minutes stirring frequently. Once stock is absorbed, add cream and 85 ml of vegetable stock. Stir well. Continue cooking until all liquid is absorbed. If rice is still too firm, add remaining vegetable stock (80 ml). Keep warm.
In a skillet, heat oil and butter and grill meat over high heat, 2 minutes on each side. Set aside and keep warm.
In the same skillet, sauté the shallot and apples. Deglaze the skillet with vinegar. Add veal stock and maple syrup. Simmer and reduce by half. Season with salt and pepper.
Serve veal medallion sliced over apple sauce with a side of risotto and grilled zucchini.