Chef inspiration
Guancia di Vitello ai Funghi
Veal cheek is slowly braised with white wine, rosemary, sage and baby bella mushrooms, then served over saffron risotto.
The story
About the dish
At Davanti, slow braising turns veal cheek fork-tender while white wine brings brightness to the rich meat. Rosemary and sage add a woodsy perfume, baby bella mushrooms deepen its earthy savor, and saffron risotto contributes creamy grain and a warm, gently floral note.
Saffron risotto is closely associated with Lombardy and Milan. In-Lombardia traces modern risotto alla Milanese to earlier rice cooked with saffron, a spice prized for both its golden color and distinctive aroma. Pairing slow-cooked veal with golden risotto echoes northern Italian tables, where rice is a natural partner for the juices of braised meat.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.