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Veal ossobuco, mushroom risotto à la piémontaise, white truffle oil

Vegetables and Fruits, Veal

A classic comfort food, prepared in its own sauce. Served with a white truffle topped risotto.

Ingredients

Recipe for 4 persons

Ossobuco

4 Unit(s)
Veal osso buco
30 Gr
Wheat flour
2 Unit(s)
Carrot
1 Unit(s)
Onion
1 Sprig(s)
Celery
3 Clove(s)
Garlic
3 Sprig(s)
Thyme
2 Leaf(ves)
Bay leaf
2 Sprig(s)
Parsley
100 Ml
White wine
20 Gr
Tomato paste
1 Unit(s)
Can of crushed plum tomatoes (28 oz)
500 Ml
Veal stock

Risotto Piemontaise

300 Gr
Arborio rice
0.50 Unit(s)
Onion
1 Sprig(s)
Thyme
1 Leaf(ves)
Bay leaf
200 Ml
White wine
1 Liter(s)
Vegetable stock
15 Ml
Truffle oil
8 Unit(s)
Button mushrooms

Preparation time: 120 min

Preheat your four at 395 °F

  • Preparation

    In a pot, heat your vegetables stock.

    Prepare your veal stock combining water and your stock concentrate.

    Peel and finely diced your onions.

    Brush your mushrooms and quarter them, sauté them in a pan and set them aside.

    Chop the chives and grate the Parmesan cheese.

  • Ossobuco

    Season both sides of the Ossobuco generously.  Next, flour the meat and shake it to remove the excess flour.

    Heat a pot with a small amount of oil.

    Once hot, place the meat in the pot and sear on both sides, to a golden brown color.  Remove the meat, and remove excess fat or oil.

    Next, add the carrots, celery, onions and tomato paste that you prepared earlier and sweat them until the onions are translucid.

    Add the white wine and reduce for 2 minutes.  Next, add the veal stock, crushed tomatoes, thyme, garlic and the bay leaf, stir and bring to a boil.

    Place the meat back in the pot, cover and place in the preheated oven for approximately 1h45m.

    Once the meat is cooked, taste the sauce and season accordingly.

     

  • Piemontaise Risotto

    In a pot, add a small amount of oil and sweat the onions until translucid.  Next, add the arborio and sweat until translucid as well.  Stir until the majority of the liquid has evaporated.  Add a ladle of the vegetable stock and occasionally stir until most of the liquid has absorbed.  Continue this process until the rice is cooked to an aldente, or approximately 20 minutes.

    Next, add the mushrooms that you set aside and reheat for approximately one minute or until the preparation is hot.  Remove from heat.

    Add the parmesan, half the chives, the butter and the mustard.  Stir gently and season to taste. 

     

  • Plating

    Scoop the desired amount of risotto in the center of your plate and then place an Ossobuco on top. Dress with a generous helping of the sauce. Finally, place your fresh sprouts on top to make a beautiful presentation. Enjoy!

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