Serves 4



280g Carnaroli rice

75cl dry white wine

0.4g saffron

1l veal stock

Extra virgin olive oil

50g of butter

50g Parmigiano Reggiano cheese

300g veal

1 onion

1 celery

1 carrot

1 bottle of red wine

1l of veal broth

1 onion

1 clove

1 bay leaf

1 sprig of rosemary

5 black peppercorns

3 juniper berries

1 cinnamon stick

Half a lemon, juice



Braised veal

In a saucepan, sauté the roughly chopped vegetables. Meanwhile, fry the veal in a frying pan, add the vegetables and the wine, and reduce until the alcohol has evaporated. Cover with the broth, and bring to 67ºC for approximately 10 hours. 

Remove the veal and vegetables and strain the sauce.



Toast the rice in a pan with extra virgin olive oil for 2 minutes, pour in the white wine, add the saffron and continue cooking for about 13 minutes. Keep adding the boiling broth little by little. Season with salt, add the lemon juice and take off the heat, stirrin in the cold butter and Parmesan. Let it sit in the pan for 1 minute covered with a cloth.


To serve

Cut the veal into 4 pieces and cover in the sauce. Pour the rice into the middle of 4 hot dishes, add the veal and cover with the sauce.


Find out more about Grand Chef Travato's career here.