Veal Pot Roast with Butternut Squash Risotto

Food Service Search Staff

INGREDIENTS:8 lbs. veal chuck arm pot roast
1 ½ Tbsps. cracked black pepper
1 Tbsp. kosher salt
¾ cup olive oil
1 ½ lbs. chopped celery
1 ½ lbs. chopped onion
12 oz. chopped carrot
9 oz. chopped shallots
4 ½ oz. chopped garlic
1 ½ lbs. fresh tomatoes
¼ cup whole black peppercorns
6 Bay leaves
2 cups dry red wine
3 qts. chicken stock
3 cups demi-glace
1/3 cup cornstarch
2/3 cup water
1/3 cup fresh rosemary, chopped

Risotto
1 ½ oz. minced garlic
1 ½ oz. minced shallots
2 Tbsps. olive oil
1 ½ lbs. Arborio rice
3 ½ qts. chicken stock, simmering
1 ½ lbs. Portabello mushrooms, diced
1 ½ lbs. butternut squash, diced
3 oz. butter
6 oz. Parmesan cheese, grated
1 ½ oz. fresh basil, julienne
1 Tbsp. cracked black pepper
1 Tsp. Kosher salt
Italian parsley for garnishDIRECTIONS:1. Season veal with cracked pepper and salt. Brown on all sides in oil over medium heat. Remove from pan.

2. Sauté celery, onion, carrots, shallots and garlic in drippings over medium heat 10 minutes, or until vegetables caramelize. Add tomatoes, peppercorns and bay leaves; cook 2 minutes. Deglaze pan with wine; reduce almost completely.

3. Place veal on top of vegetables. Add stock and demi-glace; bring to a boil. Cover pan with aluminum foil. Braise in 350°F oven 2 hours or until veal is very tender.

4. Remove veal from pan; let cool. Break into 1 ½ oz. pieces. Place in a large sauté pan.

5. Strain the cooking liquid into a saucepan, discarding solids. Thicken liquid to sauce consistency with cornstarch/water slurry, skimming fat and foam from surface. Remove form heat. Add rosemary, let steep 10 minutes. Strain sauce. Pour over veal. Refrigerate.

6. For risotto: Sauté garlic and shallots in oil in large saucepan over medium-high heat until tender. Add rice; cook and stir until coated.

7. Add simmering stock ¼ cup at a time, cooking over low heat and stirring constantly after addition until stock is almost absorbed. Cook until rice is al dente and consistency is creamy.

8. Meanwhile, in a second saucepan, sauté mushroom and squash in butter over medium heat until vegetables start to soften. When rice is al dente, stir in squash mixture, cheese, basil, pepper and salt.

9. To serve: For each portion, bring 3-oz. veal and 1 cup of sauce to a simmer. Plate 1 ¼ cups risotto. Spoon veal and sauce over risotto and garnish with parsley.SERVINGS:12 servingsFrom:Chef Todd McDunn, catering director, Catering by Design, Columbus, OH