Ossobuco with risotto
Instructions
Preparation of Veal Shanks: Flour the Veal Shanks and fry them in a frying pan that can contain them all; Toast gets sprinkled with white wine and let it evaporate.
Now add water to cover and 1/2 nut, and cook over medium heat for about 1 hour.
Meanwhile, prepare the risotto: saute the sliced onion to the veil in a generous knob of butter, then add the rice, let it toast for a minute in butter, add a little white wine, and then cook it gradually adding the broth made with nuts (1 and 1/2).
When cooked add 1 packet of Saffron and a knob of butter to the rice.
For the Veal Shanks, add to the pan a beaten with lemon zest and parsley.
Serve the rice sprinkled with sauce of Veal Shanks and the ossobuco with all piping hot.
Ingredients and dosing for 4 persons
- 4 veal veal shanks
- Butter
- Flour
- Salt
- Pepper
- 1/2 cup of white wine
- 1 onion
- 350 g of rice
- 2 dice
- 1/2 lemon (zest)
- Parsley
- 1 sachet of saffron