Braised Veal Cheeks With Coconut Risotto
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
58
Sourness
36
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Salt4 cups
Red Wine3 cup
Soy Sauce3 tbsps
Butter (plus 1 tablespoon)1 cup
Arborio Rice2.5 cups
Chicken Broth1 can
Coconut Milk1 cup
Papaya (diced)2 sprigs
Mint (chopped)2 sprigs
Cilantro (chopped)Directions:
1
Preheat the oven to 300 degrees F
2
Season the veal cheeks with salt and pepper on both sides
3
Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet
4
Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned
5
In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat
6
Add the chopped onion, carrot, and ginger, and cook for 4 minutes
7
Add the wine, soy sauce, and pineapple skin, and bring to a boil
8
Add the veal stock, and return to a boil
9
Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours
10
Closer to serving time, make the risotto
11
In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat
12
Reduce the heat to low
13
Add the risotto rice, and stir with a wooden spoon to coat it in the butter
14
Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed
15
Stir constantly during the entire process
16
After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste
17
Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs
18
Serve immediately
19
Place the risotto in the center of a plate and place 2 veal cheeks on top
20
Garnish parsnip chips or fried shallots, if desired