Asparagus risotto with Pancetta
Standard
Serve hot
Osso Buco alla Milanese
Standard
Serve hot
Print recipe
Ingredients
- Risotto (B12) - 200 g
- Slice of veal shank for osso buco - 1 pc
- Tomatoes - 1 pc
- Onion- ½ pc
- Carrot - ½ pc
- Green celery - ½ branch
- Tomato pasta - 1 csp
- Dry white wine - 4 cl
- Garlic - 1 clove
- Poultry broth - 20 cl
- Olive oil - ½ el
- Wheat flower - 2 g
- Thyme - ½ branch
- Laurel - 1 leaf
- Butter (not compulsory) - 1 knob
- Green peas - 1 tbsp
- Saffron - 1 g
- Salt and pepper
- Gremolata (topping) 5 to 10 g
Preparation
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Ingredients
- Risotto (B12) - 200 g
- Slice of veal shank for osso buco - 1 pc
- Tomatoes - 1 pc
- Onion- ½ pc
- Carrot - ½ pc
- Green celery - ½ branch
- Tomato pasta - 1 csp
- Dry white wine - 4 cl
- Garlic - 1 clove
- Poultry broth - 20 cl
- Olive oil - ½ el
- Wheat flower - 2 g
- Thyme - ½ branch
- Laurel - 1 leaf
- Butter (not compulsory) - 1 knob
- Green peas - 1 tbsp
- Saffron - 1 g
- Salt and pepper
- Gremolata (topping) 5 to 10 g
Osso Buco alla Milanese
Preparation
Chop finely the onion, celery and carrots. Blanch the tomato and cut it into quarters.
Season the veal shank. Brown each side of the shank in a pan with olive oil. Once the shank is well browned, set aside.
Sauter the onion, celery and then carrots in the same pan with olive oil. Deglaze with the white wine. Stir in flour, garlic and tomato. Add thyme, bay leaf and tomato paste.
Place the shank in the pan with the vegetables and moisture with the chicken stock. Let simmer over low heat for 1 hour 30 minutes with the lid on.
Adjust the seasoning if necessary and let the sauce reduce or bind with a little butter.
Put the amount of risotto in a hot pan with a little olive oil and mix constantly. Add the saffron and the peas and season if necessary.
Arrange everything on a hot plate and serve with gremolata.