SAFFRON RISOTTO WITH OSSOBUCO

Rezept von Carlo Cracco

40'

Hard

Zutaten

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

Zubereitung

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.

SAFFRON RISOTTO WITH OSSOBUCO

Zutaten

For the risotto

For the ossobuco

Zubereitung

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