Braised Veal Cheeks with Coconut Risotto

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This recipe was easy to follow.
The veal, which you can find online at specialty meat shops, cooked nicely, and became incredibly tender. The braising juice was to die for, too; it was a shame to pour it out.

The risotto, which truly needs to be made with arborio rice, was the most flavorful I've ever had/prepared. Not adding the tomato and papya until the end allowed for the fruits to stay fresh and firm, not soggy.

No one ingredient overpowered the other; the risotto wasn't too coconut or fruit heavy. The veal didn't taste too heavily of soy, ginger, or wine. The flavors were all perfectly balanced. If you don't want to buy a pineapple to skin, hit up your local grocery store's salad bar and see if they can give you the skins from the pineapples they shave every day. I used a Cotes-du-Rhone, 70% garnache and 30% syrah, for the cooking and serving wine. Because it's light, dry, and fruity, it cooks and pairs perfectly without stealing the show.

This recipe is well crafted.