Osso buco con risotto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Veal shanks | |
| 1 | cup | Arborio rice |
| 2 | cups | Merlot |
| 1 | teaspoon | Lemon peel |
| 1 | cup | Chicken or veal stock |
| ½ | cup | Chopped onion |
| 1 | Clove chopped garlic | |
| ½ | cup | Ex. virg. olive oil |
| 1 | cup | Fresh peas |
| 1 | Chopped medium carrot | |
| ½ | teaspoon | Nutmeg |
Directions
This recipe comes from Ristorante Der Ghiottone, 130 N. 3rd St., Phila, PA, USA. (215) 829 1465.
Saute the veal shank with onion, garlic, carrot, olive oil. When nice and brown, put in 500 degree oven for 20 minutes. Remove from oven, place on stove at medium and add rice. Saute for 25 minutes while adding wine and stock, always stirring. Add le mon peal, peas, salt and pepper to taste.
Add nutmeg and place in oven for 15 minutes. Serves 2.
Posted to EAT-L Digest 20 November 96 Date: Thu, 21 Nov 1996 08:54:59 EST From: Victor Fiorillo <c62op27@...>