Carnaroli rice with pumpkin, saffron and crispy speck
49 recipes
Ossobuco with Risotto Milanese
ingredients
servings
2
Carnaroli rice
160 grams
Saffron
10 grams
Classic granulated bouillon
500 grams
Butter
5 grams
Ossobuco of beef
400 grams
Type 00 wheat flour
10 grams
White wine
125 grams
Grated Parmesan cheese
3 spoons
single courses from Italy
Ossobuco with Risotto Milanese
Ossobuco with Risotto Milanese
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Kids do not joke, who does not know the Milanese risotto with the oxobuco !?
preparation
step 1
Of course the doses in the recipe are not exactly correct. Both because oxobuco can be calf or because I can not quantify the amount of broth used properly. To understand .. I use the Hearts of Brodo
step 2
BY THE WAY, let's start. Let's think about the meat that's cooked, the better it is! especially if you have beef .. flourish your buckets and start a nice fry in a frying pan to console them both. Cut off the meat
step 3
or 'squeeze' jargon. Once both sides are gently golden, smooth with glossy white wine and covered with broth (at least 4 glasses), lower the flame and bake slowly
step 4
After at least one hour and 30 minutes, during which you have checked that the broth has not retired and if you have lengthened again, start your risotto: Sprinkle with onion and butter, roast rice, smooth
step 5
Cover with the broth (for this I do not know how much you want it!) Turn it off, even if the pot is anti-stick, but have the cult of risotto! I remember meanwhile that the meat continues to be cheerful to cook
step 6
Brush the rice, slowly add the saffron, then turn it off, peel and peel it. Stir in this way, turn it off for the last time and let it sit for at least 3 minutes.
step 7
Let it rest 3 '.. leave it' sit '; At least ... she taught her grandfather. A Wizard of Risotto. Nothing easier. Serve: risotto, side or bottom, oxobuco, top, side or bottom. A tasty!
step 8
The important thing is that the meat is soft .. I usually let it go low down for a time not less than two h .. it should be soft, which also cuts with the fork.
step 9
Let me know if you try .. remember: you prefer the calf. In my opinion, it remains more delicate!
