Veal Cheek Risotto
Rated 5.0 stars by 1 users
Category
Ninja 11-in-1 SmartLid Multi-Cooker - OL550
Cuisine
Western
Servings
4
Prep Time
45 minutes
Cook Time
115 minutes
Ingredients
BRAISED VEAL CHEEK:
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Olive oil
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500g sliced veal cheek
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1 white onion, chopped
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1 carrot, chopped
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1 celery stick, chopped
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250g veal stock
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250g red wine
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2 garlic cloves, smashed
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1 bay leaf
PONZU RISOTTO:
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300g arborio rice
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950ml chicken stock
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30g white button mushroom
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30g green peas
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60g extra virgin olive oil
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50g unsalted butter
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150g yellow onion
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2 garlic cloves
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10g yuzu ponzu
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5g pickled ginger
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175g white wine
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30g grated parmigiano reggiano
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20ml cooking cream
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10g herbs (chopped chives and parsley)
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Salt & pepper
Directions
On the SmartLid™, move slider to AIR FRY/HOB mode, select SAUTÉ function on Hi-5 and season the veal cheeks well and brown them in olive oil. Remove, then sauté vegetables and garlic on setting 3 for 3 minutes.
Add red wine and bring to a boil, before adding stock and veal cheeks. Move slider to PRESSURE mode and PRESSURE COOK on Hi for 50 minutes. When done, release pressure, remove veal cheeks, sieve vegetables, and reserve stock/wine. Move slider to AIR FRY/HOB mode, select SAUTÉ function on setting 3 to reduce liquid by half, then add butter. Set sauce aside for veal cheeks.
Heat olive oil and butter using the SAUTÉ function at setting 3 until foaming subsides. Add mushrooms, salt and pepper. Cook mushrooms until browned, about 8 minutes, stirring occasionally.
Add onion and garlic, cook until softened and aromatic. Add rice and stir for 3-4 minutes until evenly coated in oil, toasted but not brown. Mix in yuzu ponzu, green peas and pickled ginger, stir until evenly incorporated. Add wine and cook until alcohol smell dissipates and wine is almost evaporated.
Pour stock into pot, ensuring full submersion. Move slider to PRESSURE mode and PRESSURE COOK on Lo for 5 minutes, then depressurise by turning the valve to VENT. Open the SmartLid™ , stir in cream, cheese, and herbs until creamy. Season with salt and pepper, then serve hot, placing veal cheeks on top of risotto with sauce drizzled over.
