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Add a photoRaciónes: 6
Ingredientes
- 1 lt chicken stock (qv)
- 150 gm butter at room temperature
- 2 Tbsp. extra virgin olive oil
- 1 x beef or possibly veal shin bone cut open at both ends to reveal the marrow
- 1 med red onion peeled and very finely minced
- 300 gm risotto rice
- Â Â parmesan freshly grated
- Â Â sea salt and freshly grnd black pepper
Direcciones
- Poach the shin bone gently in water for 35-40 min.
- Remove the marrow.
- Heat the chicken stock and check for seasoning.
- Heat 75g of the butter and all the oil in a large heavy bottomed pan with the marrow and gently fry the onion till soft about 15-20 min.
- Thereafter follow method for Risotto alla Milanese.
- Spread the cooked risotto out on a flat plate to a thickness of about 2cm and leave to cold.
- Heat the remaining butter in a heavy bottomed frying pan.
- Press in the cold rice in a cake like layer about 2.5cm thick.
- Fry till crisp and browned.
- Turn out on to a flat plate and cut into wedges.
- Serve warm as an accompaniment to Osso Buco (qv) with freshly grated Parmesan.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 221g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 230 | 90% |
| Total Fat 26.18g | 33% |
| Saturated Fat 14.29g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 485mg | 20% |
| Potassium 168mg | 5% |
| Total Carbs 2.4g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.09g | 1% |
| Protein 3.74g | 6% |
