Ingredients

Broth:

2 carrots peeled and coarsely chopped

1 onion, peeled and coarsely chopped

2 celery sticks, peeled and coarsely chopped

2 tomatoes, peeled and coarsely chopped

8 ounces stewed veal in one inch dices

Risotto:

1 TBSP EVOO

1 TSP shallot, finely chopped

1 1/4 cups carnaroli rice

1 TBSP dry white wine

2 TBSP butter, diced

2 oz Parm Reggiano, grated ~1 cup

Salt to taste

1 white truffle ~1 ounce

Preparation

Broth:

  1. Heat 16 cups water in a saucepan to boil
  2. Add vegetables and meat
  3. Gently simmer for three hours uncovered, strain into clean pot and set aside

Risotto:

  1. heat 5 cups broth to a simmer
  2. Heat the oil in a saucepan over low heat, add shallot and cook, stirring until soft. Do not let brown
  3. stir in rice and toast over medium heat for about 2 minutes, do not let brown
  4. add the wine and continue stirring until absorbed
  5. Add 2 cups broth to cover the rice, reduce heat, and stir until absorbed. Continue adding broth until rice is al dente and creamy, about 15-18 minutes one cup at a time
  6. Remove from heat and beat in the butter; stir in the cheese and season to taste with salt
  7. Serve on a warm flat plate ahd shave paper thin pieces of truffle over the top