INGREDIENTS
- – 2 kg of ossobuco minimize into thick medallions.
- – 1 carrot in cash.
- – 1 leek roughly chopped.
- – 1 onion, quartered
- – 1 celery minimize.
- – 1 clove garlic
- – 1 bay leaf.
- – 500 cc of purple wine.
- – 500 cc of water.
- – Salt and pepper.
- For the creamy white risotto:
- – Arroz carnaroli 300 g.
- – 1 onion chopped to the dimensions of the grain of rice.
- – 1 clove of minced garlic.
- – Heat c/n.
- – Grated cheese 100 g.
- – Butter 50 g.
Braised osso buco with creamy white risotto, very heat and filling for chilly days
PROCEDURE:
1. In a saucepan or pot, seal the items of meat beforehand seasoned with salt and pepper on each side.
2. Add the minimize greens, crushed garlic and bay leaf. Cowl with purple wine and when the alcohol evaporates, add the water, cowl the cooking container and prepare dinner over medium-low warmth for at the very least 2 hours.
3. Take away the items rigorously, filter the cooking inventory.
4. Return to the warmth to scale back to consistency, add the items to that preparation once more to reheat the meat and serve with a wealthy creamy white risotto.
For the creamy white risotto:
1. In a frying pan, sear the rice till pearly white (it consists of frying the rice earlier than cooking it). Salt, pepper.
2. Add broth and begin cooking. Stirring and including broth little by little because the preparation requires.
3. When the grain reaches the specified cooking level, add the cheese. Stir till creamy rice is obtained.
4. Take away from the warmth, add the butter and combine.
