Serves4
Ingredients
280gCarnaroli rice
75cl dry white wine
0.4g saffron
1lveal stock
Extra virgin olive oil
50gof butter
50gParmigiano Reggiano cheese
300gveal
1 onion
1 celery
1 carrot
1 bottle of red wine
1lof veal broth
1onion
1 clove
1 bay leaf
1 sprig of rosemary
5 black peppercorns
3 juniper berries
1 cinnamon stick
Half a lemon, juice
Method
Braised veal
In a saucepan, sauté the roughly choppedvegetables. Meanwhile, fry the veal in afrying pan, add the vegetables and the wine, and reduce untilthe alcohol has evaporated. Cover with the broth, and bring to 67ºC for approximately 10 hours.
Remove the veal and vegetables andstrain the sauce.
Risotto
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 addingthe boiling broth little by little.Seasonwith salt, add the lemon juice and take off the heat,stirrinin thecold butter and Parmesan.Let it sit in the pan for 1 minute covered with a cloth.
To serve
Cut the veal into 4 pieces andcover inthe sauce.Pour the rice into the middle of 4 hot dishes, add the veal andcover with the sauce.
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