Veal Roast with Risotto

Ingredients

• 400 g Swiss chard
• 350 g onions
• 3 EL butter
• 1 egg yolk
• 1 EL crème fraîche (optional)
• 20 g breadcrumbs
• Salt
• Pepper
• 1 TL thyme leaves
• 1.2 kg boneless veal breast (cut by butcher to keep meat together)
• 150 g beef tongue (sliced)
• 80 g onions
• 50 g carrots
• 50 g leeks
• 30 g parsley root
• 125 ml white wine
• 250 ml veal stock
• Salt
• Pepper
• 450 g Hokkaido pumpkin
• 100 g onions
• 2 EL olive oil
• 80 g Butter
• 450 g risotto rice
• Salt
• Pepper
• 1 l veal stock
• 1 EL chopped parsley
• 40 g grated Parmesan
• kitchen twine (for tying)
• 4 EL oil (for frying)

Instructions

1. 1.

   Bring a large pot of heavily salted water to boil. Meanwhile, clean and wash the Swiss chard. Remove the stems, place the leaves in the water and blanch for about 1/2 minute, then transfer to ice water and drain well. Peel and finely chop the onions. Heat the butter and sauté the onion over low heat, then puree finely and let cool. Add the egg yolk, crème fraîche, breadcrumbs and seasonings, whisk into a spreadable mixture. Stir in thyme. Preheat the oven to 200°C.

2. 2.

   Spread the veal breast, salt and pepper it. Spread half of the onion mixture on top and cover with half of the Swiss chard leaves. Season. Place the beef tongue on top and brush with remaining onion mixture, cover with remaining chard leaves and season. Roll the veal breast and tie with kitchen twine. Heat oil in a roasting pan, add the roast and sear all sides. Add the cleaned and chopped vegetables and sauté briefly. Deglaze with white wine, place in the oven on the middle rack and bake for about 30 minutes, basting repeatedly with veal stock. Remove the roast and untie. Strain the sauce through a sieve and season. Keep warm.

3. 3.

   For the risotto, cut the pumpkin into wedges, remove seeds and fibrous interior with a spoon, peel it, and dice the flesh into ~4 cm cubes. Peel and finely chop the onion. In a pot heat olive oil and 50 g butter, sauté onion cubes until translucent. Add pumpkin cubes and cook for 5 minutes while stirring over medium heat. Add rice, stir until grains are translucent. Lightly salt and pepper, then deglaze with heated veal stock. Cook the pumpkin risotto for 15-20 minutes in an open pot, adding hot stock as needed to keep rice just covered by liquid. Finish with remaining butter, parsley and Parmesan, tasting again.

4. 4.

   Slice the roast into rounds and serve with pumpkin risotto and sauce.