60 minutes, plus 4 hours 30 minutes for the veal stock and tongue
PT1H
PT4H30M
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.
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
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
Next make the risotto. Place the vegetable stock in a large pan and place over a medium heat
1.5l vegetable stock
8
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
9
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
10
Meanwhile, slice 200g of the veal tongue into cubes. Season with salt, pepper and oil and brown in a non-stick pan
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
