Veal Pot Roast with Butternut Squash Risotto

Veal Pot Roast with Butternut Squash Risotto

Chef Kent Rathbun, Abacus Restaurant, Dallas, Texas

12 servings


  • 8 lb Veal Chuck, Outside Shoulder, Boneless (IMPS/NAMP 310)
  • 1-1/2 Tbsp Cracked black pepper
  • 1 Tbsp Kosher salt
  • 3/4 cup or 6 oz Olive oil
  • 6 cups or 1-1/2 lb Chopped celery
  • 5 cups or 1-1/2 lb Chopped onion
  • 2-3/4 cups or 12 oz Chopped carrot
  • 3/4 cups or 4-1/2 oz Chopped garlic
  • 1-1/2 cups or 9 oz Chopped shallots
  • 4-1/2 cups or 1-1/2 lb Chopped tomatoes
  • 1/4 cup Whole black peppercorns
  • 6 each Bay leaves
  • 2 cups Dry red wine
  • 3 qt Chicken stock
  • 3 cups Demi-glace
  • 6 Tbsp Cornstarch
  • 2/3 cup Water
  • 1 oz Chopped fresh rosemary


  • 4 Tbsp or 1-1/2 oz Minced garlic
  • 1-1/2 oz Minced shallots
  • 2 Tbsp Olive oil
  • 3-1/2 cup or 1-1/2 lb Arborio rice
  • 14 cups Chicken stock, simmering
  • 6 cups or 1-1/2 lb Diced butternut squash
  • 14 cups or 1-1/2 lb Diced portobello mushrooms
  • 6 Tbsp 3 oz Butter
  • 1-1/3 cups or 6 oz Grated Parmesan cheese
  • 1 cup or 1-1/2 oz Julienned fresh basil
  • 1 Tbsp Cracked black pepper
  • 1 tsp Kosher salt
  • Italian parsley sprig for garnish


  1. Season veal with cracked pepper and salt. Brown on all sides in oil over medium heat. Remove from pan.

  2. Sauté celery, onion, carrot, garlic and shallots in drippings over medium heat 10 minutes or until vegetables are caramelized. Add tomatoes, peppercorns and bay leaves; cook 2 minutes. Deglaze pan with wine; reduce almost completely.

  3. Place veal on top of vegetables. Add stock and demi-glace; bring to a boil. Cover pan with aluminum foil. Braise in 350°F oven 2 hours or until veal is very tender.

  4. Remove veal from pan; let cool. Break into 1-1/2-oz pieces. Place in large sauté pan.

  5. Strain cooking liquid into saucepan, discarding solids. Thicken liquid to sauce consistency with cornstarch/water slurry, skimming fat and foam from surface. Add rosemary; let steep 10 minutes. Strain sauce. Pour over veal. Refrigerate.


  1. Sauté garlic and shallots in oil in large saucepan over medium-high heat until tender. Add rice; cook and stir until coated. Add simmering stock, 1/4 at a time, cooking over low heat and stirring constantly after each addition until stock is almost absorbed. Cook until rice is al dente and consistency is creamy.

  2. Meanwhile, in second saucepan, sauté squash and mushrooms in butter over medium heat until vegetables start to soften.

  3. When rice is tender, stir in squash mixture, cheese, basil, pepper and salt.

  4. Bring 3 oz veal and 1 cup sauce to a simmer. Plate 1-1/4 cup risotto. Spoon veal and sauce over risotto. Garnish with parsley sprig.