Braised Veal, Rapini Leaf & Fava Bean Risotto

Braised Veal, Rapini Leaf & Fava Bean Risotto - Recipe Finder

Braised Veal, Rapini Leaf & Fava Bean Risotto

braised-veal-rapini-leaf-amp-fava-bean-risotto

Info

Course:
Main Course
Total Time:
Under 4 Hours
Skill Level:
Challenging
Cost:
Splurge

Top Chef, Season 8, Episode 12, Elimination Challenge, Winner

Ingredients

2 pounds Braised veal shank
2 cups onions, carrots, celery, rough chop
2 sprigs parsley and thyme
2 tablespoons tomato paste
1 vine ripe tomato, chopped
1 bottle red wine
1 cup Armagnac
1/2 gallon chicken stock
4 tablespoons all purpose flour
Salt and pepper, to taste
2 veal demi cubes

Risotto:

1/2 onion, brunoise
1 pound Superfino risotto
2 cups white wine
1 cup unsalted butter
1 cup picked blanched fava beans
1 cup blanched rapini leaves
1 teaspoon lemon zest
1 cup shredded parmesan reggiano

1 teaspoon chopped Marjoram
2 tablespoons flat leaf parsley, chopped
4 tablespoons ciabatta bread crumbs, garnish

Directions

1. Heat 2 skillets and 1 large pressure cooker

2. Season shanks with salt and pepper. Dust with flour and sear until golden brown in skillets.

3. Sauté minepoix in pressure cooker. Add shanks, paste, tomato, parsley sprigs, thyme sprigs, red wine bottle, Armagnac, 6 cups chicken stock, and veal demi. Simmer in pressure cooker for 1 hour.

Risotto:

1. In large sauté, sweat brunoise onions. Add risotto. Toast for 20 minutes on low heat until crispy. Add white wine and reduce.

2. Add 2 cups remaining hot chicken stock slowly and whisk and beat until creamy and cooked.

3. Finish with brown butter, fava beans, rapini leaves and lemon zest, parmesean cheese. Shred in large piece of veal shank, remove marrow and whip into risotto.

Assembly:

1. When plating, ladle risotto in middle of plate, spoon veal shank over and sprinkle with bread crumbs chooped herbs and micropaned parmesan reggiano.