Veal Tongue Risotto Recipe
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatitalianchefs.com.
Cooking tools:
- Microplane
- Food processor
- Kitchen scale
- Roasting pan
- Stockpot
- Saucepan
- Nonstick skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Serving bowl
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
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