Veal blanquette with chanterelles and its rice duo

Name: Veal blanquette with chanterelles and its rice duo
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Ingredients: 600 g of veal for blanquette; 3 leeks; 4 carrots; 1 small packet of dried chanterelles; 250 g of Camargue IGP whole long-grain rice duo Hériztage; 1 large shallot; 1 onion; 2 garlic cloves; 1 egg yolk; 200 ml dry white wine; A bouquet garni; 40 g of flour; 40 g of butter; 200 ml heavy cream; Salt, pepper; Olive oil

Preparation 30min

Cooking 1h30min

Quantity 4

Ingredients

600 g of veal for blanquette
3 leeks
4 carrots
1 small packet of dried chanterelles
250 g of Camargue IGP whole long-grain rice duo Hériztage
1 large shallot
1 onion
2 garlic cloves
1 egg yolk
200 ml dry white wine
A bouquet garni
40 g of flour
40 g of butter
200 ml heavy cream
Salt, pepper
Olive oil

Optional: 1 L of vegetable broth to replace the cooking water

Preparation

Soak the chanterelles in a bowl of warm water for the time indicated on the package.
Wash and peel the vegetables. Cut the leeks and carrots into 2 cm pieces.
Peel and slice the shallot and onion. Peel and chop the garlic cloves.
Cut the veal into large cubes.
In a Dutch oven, heat 4 tbsp of olive oil, add the meat, and brown it on all sides for 2 minutes.
Season with salt and pepper, then sprinkle the meat with a large spoonful of flour.
Stir with a spatula to ensure the flour coats the meat evenly.
Remove from heat and set aside on a plate.
In the same pot, add the shallot, onion, and leeks. Pour in the white wine.
Add the garlic and stir well.
Season with salt and pepper, and add the bouquet garni, carrots, and the browned meat.
Cover with water (or vegetable broth) and stir well.
Drain the chanterelles (keeping the soaking water), rinse them, and add them to the pot.
Stir again, cover when the pot reaches a boil, and let it simmer on low heat for about 1.5 hours, stirring occasionally and gradually adding the filtered soaking water from the chanterelles.
In a separate saucepan, add the rice to five times its volume in boiling salted water and cook, covered, over medium heat for 20 minutes.
Drain and keep warm.
10 minutes before the meat is done, scoop out two good ladles of cooking liquid into a bowl.
In a small saucepan, melt the butter over low heat, add the remaining flour while stirring, then pour in the reserved cooking liquid and stir continuously over low heat until you have a smooth sauce.
Add the heavy cream.
Off the heat, whisk in the egg yolk until well combined.
Turn off the heat under the Dutch oven, pour in the sauce, and mix well.
Taste and adjust the seasoning if necessary.
In the plates, place a small mound of rice using a cookie cutter or small bowl.
Spoon the blanquette around the rice and serve hot.