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Calf's Tongue with Risotto

Boil three fresh calves' tongues in water for five minutes, drain and peel them, place a mirepoix in a braising pan with a tablespoon of butter, lay the tongues over the vegetables, season with a light teaspoon salt and two saltspoons pepper, cover the pan and cook on the range for ten minutes, moisten with three gills broth, half gill white wine and two gills demi-glace, re-cover the pan and set in oven for an hour and fifteen minutes. Remove, lift up the tongues, trim them well, the cut in two lengthwise. Dress a risotto on a hot dish, dress the tongue on top, skim the fat from the surface of the sauce, let reduce on the open fire for ten minutes, strain it through a Chinese strainer around the tongue and serve.