Piedmontese Carnaroli risotto with veal tongue, hazelnuts and Grana Padano

Name: Piedmontese Carnaroli risotto with veal tongue, hazelnuts and Grana Padano
Total time: 1 h
Ingredients: 500g of veal bones, ask your butcher to saw them open; 1 onion, chopped; 1 carrot, chopped; 1 celery stick, chopped; 1 tbsp of tomato paste; 1 veal tongue; 1 carrot, chopped; 1 celery stick, chopped; 1 onion, chopped; 1 bay leaf; 2 black peppercorns; 30g of hazelnuts, preferably from Piedmont; 1.5l vegetable stock; 240g of carnaroli risotto rice; 50g of butter; 70g of Grana Padano, aged 27 months, grated; extra virgin olive oil; salt, preferably Cervia salt; Sarawak black pepper; black truffle, optional

by Costardi Brothers

Item 1 of 1

Main
medium
4
60 minutes

This stunning veal tongue risotto recipe is an ode to the Costardi brothers' native Piedmont, with hazelnuts, veal sauce and Grana Padano creating a deeply savoury, delicious dish.

First published in 2018

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Ingredients

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Imperial

Veal stock (you can buy this to save time if preferred)

500g of veal bones, ask your butcher to saw them open
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 tbsp of tomato paste

To cook the veal tongue

1 veal tongue
1 carrot, chopped
1 celery stick, chopped
1 onion, chopped
1 bay leaf
2 black peppercorns

Hazelnuts

30g of hazelnuts, preferably from Piedmont

For the risotto

1.5l vegetable stock
240g of carnaroli risotto rice
50g of butter
70g of Grana Padano, aged 27 months, grated
extra virgin olive oil
salt, preferably Cervia salt
Sarawak black pepper
black truffle, optional

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Equipment

Food processor

Method

Preheat the oven to 180°C/gas mark 4

Roast the veal bones for 1–1½ hours until well-browned. Transfer to a large saucepan and add the carrot, onion and celery. Cover with water and simmer for 3 hours

500g of veal bones, ask your butcher to saw them open
1 onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 tbsp of tomato paste

Meanwhile, cook the veal tongue. Add the tongue to a large stock pot with the carrot, onion, celery, bay and peppercorns. Cover with water, bring to the boil then reduce the heat and simmer very gently for 2 hours. Remove from the heat and allow to cool in the cooking liquid

1 veal tongue
1 bay leaf
1 carrot, chopped
1 celery stick, chopped
1 onion, chopped
2 black peppercorns

After 3 hours, pass the veal stock through a sieve into a clean pan and reduce until dark and rich

Remove the tongue from the liquid and peel using a paring knife. Leave to set in the fridge for at least 45 minutes

Place the hazelnuts in a food processor and grind to a powder. Set aside until ready to serve

30g of hazelnuts, preferably from Piedmont

Next make the risotto. Place the vegetable stock in a large pan and place over a medium heat

1.5l vegetable stock

Place a large saucepan over a medium heat, adding a splash of olive oil. Toast the rice gently for 2–3 minutes, stirring constantly so that the rice does not burn

extra virgin olive oil
240g of carnaroli risotto rice

Lightly season the rice and add the hot vegetable stock, a little at a time, allowing the stock to reduce and absorb as you stir before adding more in. Stir continuously for 15–20 minutes, until the risotto is thick and creamy, and the rice is cooked but still has a little bite in the centre of the grain

Meanwhile, slice 200g of the veal tongue into cubes. Season with salt, pepper and oil and brown in a non-stick pan

Sarawak black pepper
salt, preferably Cervia salt

When the risotto is cooked, remove the pan from the heat and vigorously stir in the butter and grated Grana Padano cheese

70g of Grana Padano, aged 27 months, grated
50g of butter

To serve, place in the centre of a warmed bowl. Top with the veal sauce and the browned veal tongue. Add a dusting of powdered hazelnut, grate a few slices of truffle over the top and serve