Veal Tongue Risotto Recipe - Great Italian Chefs

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 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