Osso Buco with Risotto | Rice Recipes | SunRice

Osso Buco with Risotto

> 1 Hour

Serves 4

Osso Buco with Risotto

Ingredients Method

Ingredients


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Method


  1. Season the shanks with salt and ground black pepper, coat in flour and sear on both sides in 1 tablespoon hot oil in a roasting tin or pot. Remove from the pot.

  2. Fry the vegetables in the pot with the remaining oil. Stir in the tomato purée, fry briefly and deglaze with the wine.

  3. Add the stock, thyme, rosemary and bay leaf and season with salt and ground black pepper.

  4. Return the meat to the pot, cover and simmer gently for 1.5 hours, turning the meat from time to time.

  5. For the risotto, fry the shallot in hot oil for 1-2 minutes. Add the rice, fry until translucent and deglaze with the wine. Stir in the saffron (if available).

  6. Add the stock, a little at a time, stirring continually for about 20 minutes until the risotto is creamy and the rice still has a slight bite to it.

  7. Stir approx. 30 grams parmesan and the butter into the risotto and season to taste with salt and ground black pepper.

  8. For the gremolata, mix the garlic, parsley and lemon peel together.

  9. Arrange the risotto on plates and sprinkle with the remaining parmesan. Season the osso buco to taste with salt and ground black pepper, spoon on top of the risotto and serve garnished with the gremolata.

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Osso Buco with Risotto

> 1 Hour

Serves 4

N/A

Ingredients


Method


  1. Season the shanks with salt and ground black pepper, coat in flour and sear on both sides in 1 tablespoon hot oil in a roasting tin or pot. Remove from the pot.

  2. Fry the vegetables in the pot with the remaining oil. Stir in the tomato purée, fry briefly and deglaze with the wine.

  3. Add the stock, thyme, rosemary and bay leaf and season with salt and ground black pepper.

  4. Return the meat to the pot, cover and simmer gently for 1.5 hours, turning the meat from time to time.

  5. For the risotto, fry the shallot in hot oil for 1-2 minutes. Add the rice, fry until translucent and deglaze with the wine. Stir in the saffron (if available).

  6. Add the stock, a little at a time, stirring continually for about 20 minutes until the risotto is creamy and the rice still has a slight bite to it.

  7. Stir approx. 30 grams parmesan and the butter into the risotto and season to taste with salt and ground black pepper.

  8. For the gremolata, mix the garlic, parsley and lemon peel together.

  9. Arrange the risotto on plates and sprinkle with the remaining parmesan. Season the osso buco to taste with salt and ground black pepper, spoon on top of the risotto and serve garnished with the gremolata.