Veal Risotto

Method

Method

• 1)

  Dice the onions and the celery into small cubes, not larger than 1/2 a cm each so they blend well with the sauce, also keep in mind to maintain the size of each chunk closely the same should they cook evenly.

• 2)

  Saute the onions and celery on olive oil, don’t be too scared of overcooking the onions. Ripe onions in a cooked meal will ruin your dish. Time is relevant when sauteeing, not every onion has the same structure and same volume of water, therefore every onion takes different time to cook. What you are looking for is a beautiful golden brown color with a tender feel, once taking a bite it should have no more ripeness.

• 3)

  Once you’re  midway through with sauteing your mirepoix add crushed cloves, nutmeg, dried plum and bay leaf and stir well. It is always better adding spice to the base of the meal rather to the liquid further on because this way, the mirepoix (diced onions, celery, carrots.. etc.) absorb all the spices giving your final dish a more fragrant and deeper taste.

• 4)

   Now add your tomato paste, finely minced garlic, grated carrot and meat diced into small 1-1.5 cm sized chunks. Season with salt and pepper and let cook until all the water coming from the meat has evaporated giving it an occasional stir. (never salt the onions when sauteing because they will leak out water making them cook, rather than fry.) 

• 5)

  Now it’s time to pour your alcohol. Pour in the wine and the prosecco and let simmer until reduced by roughly 1/3 volume.

• 6)

  Once the volume is reduced it’s time to pour in the stock (pour about half the stock, and keep half for later use.). bring the stew to a boil and simmer on low heat for at least two hours. The longer you simmer the more concentrated flavour will be.

• 7)

  While the stew simmers, check the seasoning, you can always add more, and even if you add a bit too much salt for example, you can always add more water and cook it off.

• 8)

  Now it’s time to prepare your rice. In a wide shallow pot over medium-high heat add enough olive oil to cover the surface, add in the rice and stir constantly for about 2-3 minutes until the edges of the grain start becoming translucent (this helps for securing the rice of overcooking as the rice gets a shell around the grain.). Now pour in about 1 dcl of wine and evaporate. 

• 9)

  Once wine has evaporated it’s time to pour in the stew. stir the rice and the stew well and start pouring in your stock (pre heated, so it doesn’t slow the rice cooking) a little at a time as the rice absorbs the liquid. The reason you don’t pour it all at the same time is because you don’t know how much liquid the rice will absorb. 

• 10)

  Stir the risotto well frequently with a large surface spatula, because the more motion the rice makes the more starch it releases, which is the key to making your risotto creamy.

• 11)

  When the rice is cooked al-dente  it should still have a slightly “runny to watery” texture, we don’t want it thick.

• 12)

  Now add the chopped parsley and butter, preferably room temperature so it blends more quickly.

• 13)

  Once you add the butter now is the time to really work your hand, ans give the rice a good beating, stirring it vigorously until all the butter has blended with the dish. 

• 14)

   After the butter has blended add the parmagiano and beat again, this time not as vigorously until the cheese has melted.