CHEF: James Neel
1. Classic Risotto
Arborio rice is first sautéed in olive oil with shallots and white wine and then simmered with vegetable stock until al dente. Shaved Parmesan cheese and fresh spinach leaves are then added. Finish with a touch of butter.
2. Braised Osso Buco
Veal hind shank is seared and then simmered in Burgundy wine, veal stock, and caramelized mirepoix (celery, carrots, onions), along with fresh thyme, garlic, and peppercorns until it falls off the bone (three to four hours).
3. Mushroom Ragout
Portobello mushrooms are seared in olive oil and deglazed with wine. Dried tomatoes, roasted garlic, and the veal osso buco braising liquid complete the ragout, which is topped with a fresh basil chiffonade.