SAFFRON RISOTTO WITH OSSOBUCO
40'
Hard
4
SAFFRON RISOTTO WITH OSSOBUCO
Ingredients
For the risotto
  • 240 g Riserva 1856 Carnaroli Rice
  • 100 g butter
  • 1 shallot
  • finely chopped
  • ½ glass dry white wine
  • ½ l hot chicken stock
  • 40 g Parmesan cheese
  • large pinch of saffron threads
For the ossobuco
  • 4 ossobuco (knuckles of veal)
  • 80 g onions
  • chopped
  • 60 g carrots
  • chopped
  • 60 g celery
  • finely chopped
  • 60 g breadcrumbs
  • 40 g butter
  • 1 tbsp. tomato puree
  • 1 clove garlic
  • 1 sprig rosemary
  • 1 egg
  • beaten
  • ½ bay leaf
  • ½ glass dry white wine
  • 1.5 l chicken stock
Preparation
Saffron Risotto with Ossobuco : soften the celery, carrot and onion in the butter, together with the garlic. In a separate pan, brown the veal and season well. Add to the chopped vegetable mixture, pour over the wine and cook until it has evaporated. Add the tomato and spices, cover with the stock and simmer for about two hours.     When the meat is tender, strip it from the bones containing the marrow. Reduce the sauce and add the meat. Check the seasoning and reform the veal round the bones. Dip into the egg, coat in breadcrumbs and brown in a frying pan. Soften the shallot in half the butter. Add the rice and stir well to coat. Add the wine and let it evaporate.     Add the saffron to the risotto, and a ladleful of stock and cook until it is absorbed. Add more stock in this way until the rice is cooked. Remove from the heat, adjust the seasoning and stir through the cheese and the remaining butter. Divide between 4 warmed plates, garnished with the sauce, placing an ossobuco on each.

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