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1
Preheat the oven to 300 degrees F.
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2
Season the veal cheeks with salt and pepper on both sides.
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3
Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet.
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4
Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned.
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5
In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat.
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6
Add the chopped onion, carrot, and ginger, and cook for 4 minutes.
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7
Add the wine, soy sauce, and pineapple skin, and bring to a boil.
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8
Add the veal stock, and return to a boil.
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9
Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours.
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10
Closer to serving time, make the risotto.
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11
In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat.
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12
Reduce the heat to low.
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13
Add the risotto rice, and stir with a wooden spoon to coat it in the butter.
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14
Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed.
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15
Stir constantly during the entire process.
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16
After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste.
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17
Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs.
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18
Serve immediately.
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19
Place the risotto in the center of a plate and place 2 veal cheeks on top.
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20
Garnish parsnip chips or fried shallots, if desired.
