Slow Cooking...
I love slow cooking. It allows you to combine natural, simple ingredients with all the flavours coming through at the end. I took this idea from the classic Milanese dish of osso buco and risotto. In fact osso buco was my first choice but the butcher did not have any. So I chose the diced veal option. The braised veal is easy. It all goes into a pot and it is left to simmer for an hour or so. Veal has an amazing texture If you haven’t tried real veal than go to the butcher and get some. It should be pale pink in colour (a bit like chicken ) and have a milky smell. Whatever you do not buy veal from the supermarket. I don’t know what it is but it doesn’t look, smell or taste like veal. How long can they keep fooling people I wonder?
Slow Cooked Veal with Spring Carrots and Garlic
Ingredients
500g diced veal
6 garlic cloves, peeled and whole (organic garlic has a stronger flavour and aroma)
1 celery stalk, cut in 2
1 carrot, sliced through the center
Chicken stock ( fake stock is fine )
1 fresh bouquet garni of thyme and parsley
Fresh white pepper
1-2 tbsp flour
100g celery, destringed and cut into 5cm chunks, extra
100g baby carrots, peeled and trimmed, extra
20g butterFresh chopped parsley to garnish
Method
Place the veal, garlic, celery, carrot and bouquet garni in a pot.
Cover with stock and season with the white pepper. Place a lid over the pot and bring to the boil. Lower the heat and simmer for 1 hour until the veal is tender.
Remove the celery stalks and carrot and discard.
Dissolve the flour with some water in a small bowl. Add it to the veal and bring to the boil, stirring gently to avoid lumps. You may need more or less flour. It depends on the amount of liquid in the pot and how thick you like it. Adjust accordingly.
Add the extra carrot and celery. I do this part whilst I am making the risotto. Simmer until the carrots and celery are tender, about 10 minutes.
Finish by adding the butter to enrich the sauce.
Serve with Risotto Bianco. This makes a hesrty meal for 2.
Place the veal, garlic, celery, carrot and bouquet garni in a pot.
Cover with stock and season with the white pepper. Place a lid over the pot and bring to the boil. Lower the heat and simmer for 1 hour until the veal is tender.
Remove the celery stalks and carrot and discard.
Dissolve the flour with some water in a small bowl. Add it to the veal and bring to the boil, stirring gently to avoid lumps. You may need more or less flour. It depends on the amount of liquid in the pot and how thick you like it. Adjust accordingly.
Add the extra carrot and celery. I do this part whilst I am making the risotto. Simmer until the carrots and celery are tender, about 10 minutes.
Finish by adding the butter to enrich the sauce.
Serve with Risotto Bianco. This makes a hesrty meal for 2.
Risotto Bianco
I dont need to tell you that you need a specific type of rice to make risotto ( I think everyone knows that) The Italians call this class of rice superfino. And there are about 10 varieties within this class. Three of these are available here in Australia, that I know of. They are vialone nano, carnaroli and of course Arborio. Arborio is the most common and cheapest but not the best. The former are superior but also expensive, about $10 a packet compared to $2 for the Arborio. However they are worth it. I must admit that I used Arborio from the supermarket. It was too hot to go on a rice hunting mission yesterday. And if I am going to be a nazi about the rice, then I should mention stock. Fake stock is wrong and out of place for risotto. The artificial flavour is amplified and the result is aggressive and too salty. You must use home made stock. Keep it light and aromatic, not dark and full bodied as you would for demi-glace. Good risotto really depends on these 2 factors. Without them I would not bother. The following recipe is a brief outline.
I dont need to tell you that you need a specific type of rice to make risotto ( I think everyone knows that) The Italians call this class of rice superfino. And there are about 10 varieties within this class. Three of these are available here in Australia, that I know of. They are vialone nano, carnaroli and of course Arborio. Arborio is the most common and cheapest but not the best. The former are superior but also expensive, about $10 a packet compared to $2 for the Arborio. However they are worth it. I must admit that I used Arborio from the supermarket. It was too hot to go on a rice hunting mission yesterday. And if I am going to be a nazi about the rice, then I should mention stock. Fake stock is wrong and out of place for risotto. The artificial flavour is amplified and the result is aggressive and too salty. You must use home made stock. Keep it light and aromatic, not dark and full bodied as you would for demi-glace. Good risotto really depends on these 2 factors. Without them I would not bother. The following recipe is a brief outline.
Ingredients
1-2 tbsp of olive oil
½ onioin, finely chopped
200g of superfine rice
White wine
Hot stock, I used a combination of chicken and rabbit
Salt and fresh white pepper
A few scrapings of nutmeg
Parmesan cheese to taste
1 tbsp of cream
20g butter
1-2 tbsp of olive oil
½ onioin, finely chopped
200g of superfine rice
White wine
Hot stock, I used a combination of chicken and rabbit
Salt and fresh white pepper
A few scrapings of nutmeg
Parmesan cheese to taste
1 tbsp of cream
20g butter
Method
Fry the onion in the olive oil until softened but not coloured.
Add the rice and fry it gently for a couple of minutes.
Add a splash of white wine (not too much or the risotto will taste sour). Allow that to absorb over the heat.
Now begin to add the hot stock progressively with stirring until no more can be absorbed and the rice is moist and creamy. How moist you like your risotto is up to you, but make sure the rice is al dente. The entire process should take about 30 minutes.
Season well and finish with the nutmeg, parmesan, butter and cream.
Eat immediately. Risotto should not be reheated but if you must do it in the microwave. Enough for 2 people.
Fry the onion in the olive oil until softened but not coloured.
Add the rice and fry it gently for a couple of minutes.
Add a splash of white wine (not too much or the risotto will taste sour). Allow that to absorb over the heat.
Now begin to add the hot stock progressively with stirring until no more can be absorbed and the rice is moist and creamy. How moist you like your risotto is up to you, but make sure the rice is al dente. The entire process should take about 30 minutes.
Season well and finish with the nutmeg, parmesan, butter and cream.
Eat immediately. Risotto should not be reheated but if you must do it in the microwave. Enough for 2 people.
