Risotto of braised Wagyu shin with fresh horseradish chantilly - MATTHEW KEMP, RESTAURANT BALZAC

To braise shin:

Set oven to 130C or 110C fan forced. Take a heavy based pot, place over moderate flame and allow to heat.

Season meat with salt and freshly ground black pepper. Add oil to hot pan followed by the meat. Allow to brown all over.

Remove the meat and add the vegetables. Brown all over. Add the vinegar, port and red wine, boil these until they are reduced in consistency.

Now add the stout and reduce by half. Add the meat back to the pot and add the veal stock, herbs and peppercorn and bring to the boil. Cover with a lid or alfoil and put in the oven.

The shin should take about 4 hours to cook or until nice and tender.

When cooked remove the meat and vegetables. Pass the stock through a fine strainer and set aside for later.

Discard the vegetables and shred the meat, ready to be folded through the risotto.

For the risotto:

Place chicken stock into a pot, bring to the boil and set aside. Place the olive oil and 200g of the butter in a heavy based pot.

Add the onions, garlic and a good pinch of salt and sweat until soft and translucent. Add the rice and stir over the heat for about 5 minutes.

Deglaze with white wine and boil until the liquid disappears.

Now add the chicken stock, one ladle at a time. Don't add another one until the previous has evaporated, stirring with a wooden spoon continuously until the stock has gone.

Now add a ladle of the wagyu stock. Add as much as required to cook the rice.

When cooked fold in the shredded meat, parmesan, parsley and remaining butter. Adjust the seasoning if needed. Use some lemon juice if required.

To finish, pour in serving bowl and place a dollop of horseradish chantilly.

For the horseradish chantilly:

Place the creams in a bowl. Whip until firm, fold through the horseradish and lemon juice. Season with salt and pepper. Serve on top of risotto.