Piedmontese Carnaroli risotto with veal tongue, hazelnuts and Grana Padano

Ingredients

Fresh Meat

  • 500g of veal bones, ask your butcher to saw them open

Fruit & Vegetables

  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 1 onion, chopped

Store Cupboard

  • 1 tbsp of tomato paste
  • 2 black peppercorns
  • 30g of hazelnuts, preferably from Piedmont
  • 1.5l vegetable stock
  • 240g of carnaroli risotto rice
  • salt, preferably Cervia salt

Speciality Ingredients

  • 1 veal tongue

Spices & Dried Herbs

  • 1 bay leaf
  • Sarawak black pepper

Dairy

  • 50g of butter

Cheese

  • 70g of Grana Padano, aged 27 months, grated

Oils & Vinegars

  • extra virgin olive oil

Delicatessen

  • black truffle, optional