a-osso-buco-mushroom-risotto

Courtesy of Coco Tropical
Serves 4

Osso Buco

Ingredients

Preparation

  1. Season veal shank with salt and pepper and coat with flour.
  2. Heat oil in a heavy saucepan and brown veal shanks on all sides.
  3. Add chopped onions, garlic, celery, leek and carrots. Saut all for two minutes.
  4. Add tomato paste and the remaining flour. Saut all two more minutes.
  5. Add spices and red wine, reduce to half and add beef bouillon.
  6. Bake covered for 75 minutes or until tender in an oven preheated to 375° F.
  7. Add parsley, lemon peel and tomatoes and cook for 10 minutes more.
  8. Serve on risotto, garnish with rosemary.

Risotto

Ingredients

Preparation

  1. Fry onion and garlic in olive oil in heavy skillet until yellow.
  2. Add Arborio rice and saffron and sauté one minute.
  3. Add white wine and reduce to half.
  4. Add half the chicken bouillon. Season with salt and pepper and simmer 15 minutes or until “al dente,” gradually adding remaining bouillon.
  5. When almost done, add Parmesan cheese and mushrooms.