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Osso Bucco with Risotto. Serves 20.

From Tim Fordham.



Risotto Ingredients
3 litre vegetable stock
Salt & Pepper
100ml plain olive oil
3 medium onions, peeled and finely chopped
2kg Arborio risotto rice
500ml dry white wine
3 garlic cloves, chopped


Method;
Heat stock in a pot
Heat all the oil in a large heavy pan
Fry the onions until soft and colourless, add rice and coat.
Add white wine, reduce
Add hot stock, enough to cover the rice, simmer.
Stir until the rice absorbs all the liquid
Continue to add stock as before, stirring constantly
Cook the rice until al dente
Lay the rice on flat trays and chill
Reheat with small amount of stock for service and finish with acid butter and appropriate garnish i.e. wild mushrooms, parmesan, vegetables


Osso Bucco (Braised Veal Shin, 6 portions) Ingredients
6 pieces of veal shin 2 inch square (6cm)
75g plain flour
115g butter
2 tblsp olive oil
2 small onions, finely chopped
4 celery stalks, peeled, finely chopped
2 garlic cloves, peeled, chopped
Half bottle dry white wine
Bay leaf
3 carrots, peeled, finely chopped


Method;
Dust each veal shin with flour, salt and pepper In a large heavy pan, melt half the butter and all the oil Brown the meat on all sides, remove, and pour away fat
Add rest of butter, gently fry the onion, carrot, celery until soft, not brown Add garlic, wine and bayleaf, boil and reduce
Place meat back in casserole in one layer, cover, and cook for at least 2.5 hours


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Last updated: 17/02/08

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