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osso buco risotto au safran avec la milanaise

After several days of milder weather, the rain today in Milan. To put a little color, ossi buchi with saffron risotto alla Milanese.






Ingredients:
- 4 ossibuchi
- 60 gr butter
-
peeled tomatoes - 1
onion - 1 clove garlic
- 1 handful parsley
-
1 lemon - 1 cup white wine
- A little flour
- coarse salt
- Salt, pepper


For the risotto:

- 400 g risotto rice Arborio or Carnaroli
-
1 onion - olive oil
- White
- Saffron
-
Bouillon - Butter
- Parmesan

Cooking ossibuchi:

Sauté onion in butter , then remove and fry the floured ossibuchi. Cut slits around the edge so they do not "buckle" when cooked, and put salt on the cord so that it escapes not.





Drizzle with wine, add the chopped tomatoes, onion.
Add salt and pepper and simmer over low heat, basting occasionally with broth.
For my part, I've cooked in a pressure cooker (20 minutes).
chop the parsley, garlic and lemon zest and sprinkle over meat. Allow
taste and serve with saffron risotto.

Preparing risotto Milanese:

Sauté onion in olive oil, add rice and toast.
Add wine, let evaporate and cook, adding progressivement the bouillon chaud. En fin de cuisson incorporate the safran. When
riz est cuit, ajouter a beau morceau de beurre et le parmesan et laisser "whip", c'est-à-un peu avant de reposer say serve.