Oven-Dried Tomato Risotto with Sautéed Chanterelles
Veal and Chanterelle Mushrooms
- 7 ounces arborio rice (200 g)
- 6 vine tomatoes, peeled
- 1 yellow onion, 1 3/4 ounces (50 g)
- 2 3/4 tablespooons dry white wine (4 cl)
- 2 cups light chicken stock (50 cl)
- 2 cups chicken consommé (50 cl)
- 1 3/4 ounces butter (50 g)
- 3 1/2 ounces Parmigiano Reggiano, grated (100 g)
- 3 1/2 tablespoons cooking olive oil (5 cl)
- 3 1/2 tablespoons seasoning olive oil (5 cl)
- fleur de sel
Step 1: Veal and Chanterelle Mushrooms
Remove the nerves from the veal breast, discard all of the bloody parts as well as the slaughterhouse stamp, if it is still on the meat, and remove the cartilage. Season the breast with fleur de sel, seal in a sous-vide bag with the veal jus, and cook for 36 hours in 135°F (58°C) water. When cooked, remove the breast from the water, leaving it in the sous-vide bag, and cool in a container of ice water.
Once cooled, remove the veal breast from the sous-vide bag, collect the liquid, and cut out even (1 x 1/2 inch (2.5 x 1 cm) rectangles from the meat. Heat some olive oil in a cast iron pot, and sear the veal pieces, browning them slightly and making them nice and crispy.
Cut off the dirty part of the stem, and scrape the mushrooms if necessary. Wash in several different basins of cold water to remove any sand. Repeat the operation until no more sand can be seen in the bottom of the container. Drain the chanterelles with a slotted spoon, place on a perforated stainless steel sheet pan, and cover with a clean, slightly moistened dishtowel.
Peel and finely mince the shallot.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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