Ossobuco with basil gremolata and saffron risotto - ELVEA 1885
Osso buco with basil gremolata and saffron risotto Ingredients 4 persons - 4 milk hocks - 3 tablespoons flour - 50 grams of room butter - June 1st - 1 carrot,
Ingredients
- 4 milk hocks
- 3 tablespoons flour
- 50 grams of room butter
- June 1st
- 1 carrot, diced
- 1 stalk (pale) celery
- 15 deciliters white wine
- 1 can ELVEA Tomato Pulp
- Citroën
- 1 sprig fresh basil
- 2 cups risotto rice
- 2 deciliters white wine
- 10 deciliters poultry broth
- 1 pinch saffron
- 50 grams Parmesan cheese
- pepper
- salt
- olive oil
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