Piedmontese ragout with vegetables and risotto

Ingredients
Elaboration
Nutritional information

90 min

Type of dish: Main course, Meats, Rices, Vegetables

Temperature: Hot

Cuisine type: Italian cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Chuck 1.25 kg

Garlic, bulb 1.25 ud

Carrots 0.125 kg

Onion 0.125 kg

Leek 0.4 ud

White wine 0.05 l

Brown stock 0.75 l

Concassé tomato 5.0 ud

Cooked ham risotto 5.0 ud

Diced vegetables 7.5 ud

Table salt 0.015 g

Olive oil 0.125 l

Ingredients for Brown stock (0.75 l) See Recipe

Onion 0.075 kg

Carrots 0.038 kg

Green leek 0.45 ud

Bones 0.225 kg

Red wine 0.038 l

Water 0.75 l

Ingredients for Concassé tomato (5.0 ud) See Recipe

Tomato 0.3 kg

Olive oil 0.013 l

Table salt 3.75 g

Sugar 0.003 kg

Ingredients for Cooked ham risotto (5.0 ud) See Recipe

Bomba rice 0.375 kg

Garlic, bulb 0.5 ud

Sunflower oil 0.025 l

Grated cheese 0.05 kg

Table salt 2.5 g

Boiled ham 0.1 kg

Cream 0.125 l

White stock 1.0 l

Ingredients for Diced vegetables (7.5 ud) See Recipe

Carrots 0.375 kg

Runner beans 0.268 kg

Frozen peas 0.214 kg

Table salt 4.286 g

Olive oil 0.054 l

Elaboration

For this recipe, the following elaborations are needed:

METHOD

The meat season with salt and pepper and sauté.
Remove the excess fat and sauté the vegetables, add the meat and leave to sweat, pour over the white wine and leave to reduce, cover the meat with the stock. Let cook until the meat is tender and the vegetables are soft.
Season with salt and adjust the thickness if necessary,add the concassé tomato, cover and keep warm for service.

SET UP