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Milanese risotto with osso buco
🇧🇷Brazil
•View in original language
(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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