INGREDIENTS
- For the ossobuco:
- – Ossobuco reduce into 3 fingers, 2 kg.
- – Leek 1 unit.
- – Carrot 1 unit.
- – Onion 1 unit.
- – She.
- – Sizzling meat 1 L.
- – Vino tinto 750 cc.
- – Salt and pepper.
- – Oil.
- For the risotto:
- – 400 g of carnaroli or carolina rice.
- – 2 onions finely chopped.
- – 1 clove garlic.
- – 1 L of broth.
- – 2 capsules of saffron or seasoning for rice.
- – 100 g of grated cheese.
- – 50 g of butter
- – Salt and pepper.
CLASSIC RISOTTO WITH OSSOBUCO a spectacular recipe straight from the nonetheless life to take pleasure in at residence this winter
PROCEDURE:
1. Season the meat with salt and pepper and seal it on a grill on each side.
2. Place the items in a roasting pan and canopy with the greens, wine and broth.
3. Cowl with aluminum foil and prepare dinner over average warmth for two hours.
4. As soon as cooking is completed and take away the meat. Filter the liquid and put aside to then warmth the meat once more in that juice.
5. For the risotto: Sauté the onion and garlic.
6. Pearlize the rice.
7. Add the saffron and canopy with broth to prepare dinner slowly. Add liquid little by little because the preparation requires. Proceed stirring till you attain the specified cooking level of the grain. Add the cheese and, off the warmth, the butter.
8. Serve the risotto with the ossobuco and its juice.
