Preheat the oven to 180°C/gas mark 4

Roast the veal bones for 1–1½ hours until well-browned. Transfer to a large saucepan and add the carrot, onion and celery. Cover with water and simmer for 3 hours

Meanwhile, cook the veal tongue. Add the tongue to a large stock pot with the carrot, onion, celery, bay and peppercorns. Cover with water, bring to the boil then reduce the heat and simmer very gently for 2 hours. Remove from the heat and allow to cool in the cooking liquid

After 3 hours, pass the veal stock through a sieve into a clean pan and reduce until dark and rich

Remove the tongue from the liquid and peel using a paring knife. Leave to set in the fridge for at least 45 minutes

Place the hazelnuts in a food processor and grind to a powder. Set aside until ready to serve

Next make the risotto. Place the vegetable stock in a large pan and place over a medium heat

Place a large saucepan over a medium heat, adding a splash of olive oil. Toast the rice gently for 2–3 minutes, stirring constantly so that the rice does not burn

Lightly season the rice and add the hot vegetable stock, a little at a time, allowing the stock to reduce and absorb as you stir before adding more in. Stir continuously for 15–20 minutes, until the risotto is thick and creamy, and the rice is cooked but still has a little bite in the centre of the grain

Meanwhile, slice 200g of the veal tongue into cubes. Season with salt, pepper and oil and brown in a non-stick pan

When the risotto is cooked, remove the pan from the heat and vigorously stir in the butter and grated Grana Padano cheese

To serve, place in the centre of a warmed bowl. Top with the veal sauce and the browned veal tongue. Add a dusting of powdered hazelnut, grate a few slices of truffle over the top and serve