Chef Kent Rathbun, Abacus Restaurant, Dallas, Texas
Ingredients
- 8 lb Veal Chuck, Outside Shoulder, Boneless (IMPS/NAMP 310)
- 1-1/2 Tbsp Cracked black pepper
- 1 Tbsp Kosher salt
- 3/4 cup or 6 oz Olive oil
- 6 cups or 1-1/2 lb Chopped celery
- 5 cups or 1-1/2 lb Chopped onion
- 2-3/4 cups or 12 oz Chopped carrot
- 3/4 cups or 4-1/2 oz Chopped garlic
- 1-1/2 cups or 9 oz Chopped shallots
- 4-1/2 cups or 1-1/2 lb Chopped tomatoes
- 1/4 cup Whole black peppercorns
- 6 each Bay leaves
- 2 cups Dry red wine
- 3 qt Chicken stock
- 3 cups Demi-glace
- 6 Tbsp Cornstarch
- 2/3 cup Water
- 1 oz Chopped fresh rosemary
Risotto:
- 4 Tbsp or 1-1/2 oz Minced garlic
- 1-1/2 oz Minced shallots
- 2 Tbsp Olive oil
- 3-1/2 cup or 1-1/2 lb Arborio rice
- 14 cups Chicken stock, simmering
- 6 cups or 1-1/2 lb Diced butternut squash
- 14 cups or 1-1/2 lb Diced portobello mushrooms
- 6 Tbsp 3 oz Butter
- 1-1/3 cups or 6 oz Grated Parmesan cheese
- 1 cup or 1-1/2 oz Julienned fresh basil
- 1 Tbsp Cracked black pepper
- 1 tsp Kosher salt
- Italian parsley sprig for garnish
Instructions
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Season veal with cracked pepper and salt. Brown on all sides in oil over medium heat. Remove from pan.
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Sauté celery, onion, carrot, garlic and shallots in drippings over medium heat 10 minutes or until vegetables are caramelized. Add tomatoes, peppercorns and bay leaves; cook 2 minutes. Deglaze pan with wine; reduce almost completely.
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Place veal on top of vegetables. Add stock and demi-glace; bring to a boil. Cover pan with aluminum foil. Braise in 350°F oven 2 hours or until veal is very tender.
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Remove veal from pan; let cool. Break into 1-1/2-oz pieces. Place in large sauté pan.
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Strain cooking liquid into saucepan, discarding solids. Thicken liquid to sauce consistency with cornstarch/water slurry, skimming fat and foam from surface. Add rosemary; let steep 10 minutes. Strain sauce. Pour over veal. Refrigerate.
Risotto:
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Sauté garlic and shallots in oil in large saucepan over medium-high heat until tender. Add rice; cook and stir until coated. Add simmering stock, 1/4 at a time, cooking over low heat and stirring constantly after each addition until stock is almost absorbed. Cook until rice is al dente and consistency is creamy.
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Meanwhile, in second saucepan, sauté squash and mushrooms in butter over medium heat until vegetables start to soften.
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When rice is tender, stir in squash mixture, cheese, basil, pepper and salt.
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Bring 3 oz veal and 1 cup sauce to a simmer. Plate 1-1/4 cup risotto. Spoon veal and sauce over risotto. Garnish with parsley sprig.
