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13 INGREDIENTS For the veal 800 g veal roast 1 lt beef broth 1 carrot 1 onion 1 celery stalk 1 sprig of rosemary 2 bay leaves Salt and pepper For the tuna sauce 200 g canned tuna (drained) 3-4 tbsp mayonnaise 2 tablespoons capers (drained) Juice of 1 lemon 1 egg yolk Salt and pepper to tasteI METHOD e veal 1. In a pot, bring the beef broth to a boil. Add the carrot, onion, celery, rosemary, bay leaves, salt, and pepper. 2. Place the veal in the broth and simmer for about 1-1.5 hours, until tender. 3. Once cooked, let the veal cool in the broth. en, drain it and place it in the refrigerator to cool completely. e tuna sauce 1. In a blender, combine the tuna, mayonnaise, capers, lemon juice, and, if using, the egg yolk. Blend until you achieve a smooth sauce. Adjust salt and pepper to taste. SERVING Vitello Tonnato INGREDIENTS Servs 4 320g Carnaroli 400g fresh wild mushrooms (porcini, chanterelles, or mixed) 1 litre vegetable broth 1 small onion (or shallot if preferred) 50g butter 2 tbsp extra virgin olive oil 50g grated Parmigiano Reggiano 100 ml dry white wine Fresh parsley Salt and pepper METHOD 1. Gently clean the mushrooms with a damp cloth or a small brush, avoiding rinsing them under running water to preserve their flavour. Slice thinly. 2. Heat the vegetable broth in a saucepan. It's important to keep the broth warm throughout the risotto preparation. 3. In a skillet, heat 1 tablespoon of olive oil and a knob of butter. Add the mushrooms and sauté for 5-7 minutes over medium heat, lightly seasoning with salt. Once cooked, set them aside. 4. Prepare the risotto base by finely chopping the onion and sauté it in a saucepan with 1 tablespoon of olive oil and a knob of butter until softened. Add the rice and toast it for 2-3 minutes, stirring constantly, until it becomes slightly translucent. 5. Pour in the white wine to deglaze and let it evaporate completely. 6. Add a ladleful of warm broth to the rice and stir. Continue adding broth gradually, stirring often, until the rice is cooked (about 18 minutes). 7. Halfway through cooking, add the sautéed mushrooms (reserving a few for garnish, if desired). Mixing well. 8. When the risotto is ready, remove it from the heat and add the remaining butter and grated Parmigiano Reggiano. Stir vigorously to achieve a creamy consistency. Adjust with salt and pepper. 9. Plate the wild mushroom risotto, garnishing with the reserved mushrooms and, if desired, a sprinkle of freshly chopped parsley. Risotto ai Funghi