Piedmontese Carnaroli risotto with veal tongue, hazelnuts and Grana Padano



Meanwhile, cook the veal tongue. Add the tongue to a large stock pot with the carrot, onion, celery, bay and peppercorns. Cover with water, bring to the boil then reduce the heat and simmer very gently for 2 hours. Remove from the heat and allow to cool in the cooking liquid