Piedmontese Carnaroli risotto with veal tongue, hazelnuts and Grana Padano

4
60 minutes

Ingredients

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

Method

1
Preheat the oven to 180°C/gas mark 4
2
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
3
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
4
After 3 hours, pass the veal stock through a sieve into a clean pan and reduce until dark and rich
5
Remove the tongue from the liquid and peel using a paring knife. Leave to set in the fridge for at least 45 minutes
6
Place the hazelnuts in a food processor and grind to a powder. Set aside until ready to serve
  • 30g of hazelnuts, preferably from Piedmont
7
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
  • Sarawak black pepper
  • salt, preferably Cervia salt
11
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
12
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
  • black truffle, optional