Sunday, 24 November 2013

Recipe - Ossobucco with Risotto Milanese

I BAKED! I did it! It worked and rose and everything! I'm so pleased. In the broken oven too! I did pick an easy cake to start with though so I can't brag too much (although I have anyway). One day, I hope to feel at ease with baking in the same way I (just about) do with cooking. I think this meal was tasty.

Ossobucco
1kg veal shin
5 small shallots, chopped
1 onion, chopped 
2 cloves garlic, crushed
2 plum tomatoes, chopped
Handful cherry tomatoes, chopped
150ml white wine 
1 tbsp tomato purée

Brown the veal in butter over a high heat.
Remove from heat and set aside.
Fry the onions and garlic for about ten minutes over medium heat until golden.
Return the veal to the pan.
Add the tomatoes and tomato purée and fry for a further minute.
Turn the heat up slightly and add the wine. Let the alcohol bubble off.
Season well with salt and pepper and turn the heat down to a simmer.
Cook, covered, for an hour.
Uncover and cook for a further hour.

Risotto Milanese 
1 onion, chopped
1 tbsp bone marrow (I used the marrow from the veal shins)
1 clove garlic, chopped
200g risotto rice
150ml white wine
Pinch of saffron 
750ml hot chicken stock 

In butter, sweat the onions and garlic.
Add the saffron and risotto rice and cook for a couple of minutes.
Add the wine and let the booze bubble away.
Add just enough stock to cover then push the risotto around while the stock is absorbed.
Continue to so this until the rice is cooked. 

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