Braised Veal Cheeks with Coconut Risotto Recipe

Braised Veal Cheeks with Coconut Risotto

• Difficulty: Intermediate
• Servings: 4
• Total Time: 6 hr 30 min
• Preparation: 1 hr
• Rest Time: 2 hr
• Cooking: 3 hr 30 min

Ingredients

• 8 veal cheeks
• Salt and freshly ground black pepper, to taste
• Vegetable oil, for searing
• 2 slices bacon, chopped
• 1 onion, chopped, plus 1/2 onion, diced
• 1 carrot, peeled and chopped
• 1 stick ginger, chopped
• 4 cups red wine
• 3/4 cup soy sauce
• Skin from 1 whole pineapple
• 4 cups veal stock
• 2 to 3 tablespoons butter, plus 1 additional tablespoon
• 1 cup arborio rice
• 2 1/2 cups chicken broth
• 1 can coconut milk
• 1/2 cup diced papaya
• 1 tomato, diced
• 2 sprigs fresh mint, chopped
• 2 sprigs fresh cilantro, chopped
• Optional: parsnip chips or fried shallots for garnish

Instructions

1. Preheat your oven to 300F. Season the veal cheeks generously on both sides with salt and pepper. Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom. Sear the veal cheeks until deeply browned on all sides, then set aside.
2. In a Dutch oven or large oven-safe pot, cook the bacon over low heat until it releases its fat. Add the chopped onion, carrot, and ginger, sauting for approximately 4 minutes until softened. Deglaze the pot with red wine and soy sauce, then add the pineapple skin. Bring to a boil, pour in the veal stock, and return to a boil. Nestle the seared veal cheeks into the liquid, cover, and braise in the oven for 2 1/2 hours until the meat is tender.
3. About 30 minutes before serving, prepare the risotto. In a medium saucepan, gently cook the diced onion in 2 to 3 tablespoons of butter over medium heat for 2 minutes. Reduce heat to a simmer, add the arborio rice, and stir until well coated with butter. Add the chicken broth gradually in two additions, stirring frequently and allowing each portion to be nearly absorbed before adding the next. Once all broth is incorporated, stir in the coconut milk and enough braising liquid to achieve your desired risotto consistency. Fold in the remaining tablespoon of butter, papaya, tomato, and fresh herbs just before serving.
4. To plate, spoon the risotto into the center of each dish, top with two veal cheeks, and garnish with parsnip chips or fried shallots if desired.

Note: This recipe is shared by a professional chef, restaurant, or culinary expert and has not been tested for home kitchens.