Milanese risotto with osso buco

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Milanese risotto with osso buco

Name: Milanese risotto with osso buco
Prep time: 1 h
Total time: 1 h
Yield: 4 Porções
Ingredients: 200 g Arborio rice; 40 g Onion; 40 g Carrot; 80 ml Dry white wine; 1 l Vegetable broth (meripox); 30 g Butter; 60 g Parmesan Cheese; 0.3 g Saffron threads; to taste Salt and pepper

🇧🇷Brazil

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(Português)

1 hour(s)

4 servings

Gilmar Sousa

@comidaevinho

Ingredients
Recipe

Arborio rice200 g
Onion40 g
Carrot40 g
Dry white wine80 ml
Vegetable broth (meripox)1 l
Butter30 g
Parmesan Cheese60 g
Saffron threads0.3 g
Salt and pepper to taste

Chop the onion and carrot into brunoise (cubes) then brown the onion, add the carrot and saffron, then the rice and let it fry, add the wine and stir for a minute.
Add two ladles of broth at a time and stir constantly, adding broth as it dries. Always stirring.
When the rice reaches the point of your taste, turn off the heat and add the cheese and butter. Serve right away.
Osso buco you can make it according to your preference, I made it in the wine marinade, I let it rest for 2 hours, and I took the pressure cooker for 45 minutes with the marinade, the meat is tender and juicy.
This dish harmonizes perfectly with Chilean Cabernet Sauvignon wine from the Valle Central region.

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Milanese risotto with osso buco

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