280gCarnaroli rice

75cl dry white wine

0.4g saffron

1lveal stock

Extra virgin olive oil

50gof butter

50gParmigiano Reggiano cheese


1 onion

1 celery

1 carrot

1 bottle of red wine

1lof veal broth


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 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.


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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