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Directions for: Veal Cheeks with Woodland Mushrooms and Risotto
Ingredients
Veal Stock10 lb(s) veal bones (approx)
6 large carrots
2 celery hearts
2 large vidalia onions
5 Tbsp tomato paste
2 bulb garlic
Olive oil
6 bay leaves
handful black peppercorns
bunch of parsley
bunch thyme
bottle of red wine
Veal Cheeks16 veal cheeks (clean all fat and silver skin)
salt
pepper
Risotto10 handfuls Arborio ice
8 shallots (brunoise)
1 lb(s) butter (unsalted)
5 L veal stock (approx)
cup 35% cream
cup Parmegiano Reggianno cheese (grated)
Truffle oil (as much as you like)
Woodland Mushrooms2 handful king oyster mushrooms
2 handful shiitake mushrooms
2 handful oyster mushrooms
1/2-1 pound butter
1 handful parsley
1 handful thyme
salt
fresh cracked black pepper
Basil Crisps8 large leaves of basil (no dark spots) washed and completely dried
Salt
oil
AssemblyDirections
Veal Stock1. Rough chop carrots and celery hearts with skins on. Mix together with veal bones, chopped onions, garlic and olive oil and put in a large roasting pan, then spread tomato paste on top. Roast at 475F until veg and bones are browned, (mix everything time to time) then put into 1 large pot (or 2 small pots) and cover with water; then add bay leaves, peppercorns, parsley, thyme and red wine.
2. Bring to a boil then simmer for 12-14 hours or until liquid is reduced by 1/2 and then strain with cheese cloth or a fine chinoise. Use 5 liters of stock for risotto and the remaining for braising the Veal cheeks. (If the remaining is not enough liquid then add water till its enough.
Veal Cheeks1. Sear cheeks in a really hot pan with oil until golden brown then remove to cool.
2. Veal cheeks will be braised in above stock for 3-4 hours and the remaining stock will be used to spoon over the risotto as a last touch before service.
Risotto1. Sautee shallots in 1/2 the butter until they're cooked through with little colour, then add rice and saut rice for a couple of minutes (your trying to almost toast the rice for flavour), then you start ladling in the stock approx 5oz at a time while constantly stirring and when you see liquid is absorbed add more veal stock. Repeat these steps until Risotto is Al Dente. Remove from heat add the remaining butter, cream and stir and lastly add the Parmegiano cheese.
Woodland Mushrooms1. Slice up shitake and King Oysters and tear regular oysters from top to bottom and mix.
2. Chiffonade parsley, chop thyme and mix together.
3. in a really hot pan add a generous amount of butter then add mushrooms to pan (enough to cover the bottom of pan, do not OVERCROWD) and let mushrooms sit without stirring for approx 15 sec then sautee for another 15 sec then season with salt and pepper and herbs and remove and set aside into a bowl. (repeat till all mushrooms are finished).
Basil Crisps1. Heat oil to 375F and drop in basil leaves (be careful they pop and oil pops at you, I recommend putting a lid on ASAP and swirl the pot), when the popping has stopped lift the lid and make sure the leaves have been submerged completely and they have changed to a vibrant green colour. Remove and put on a paper towel and season with salt ASAP! Set aside.
Assembly1. in a large pasta bowl spoon the risotto in the middle of the bowl, place two veal cheeks carefully on top, place the mushrooms on top of the veal cheeks then spoon a few table spoons of the veal reduction (the one the cheeks were braised in) around the risotto, then grate fresh Parmegiano Reggiano on top and then a drizzle of truffle oil all around and finally the basil crisp to be placed on top of it all! Bon Appetite!
See more: Gourmet, Beef, Main, Dinner, Rice/Grain