Osso Buco with risotto

Ingredients for Osso Buco with risotto

Instructions for Osso Buco with risotto

To prepare the Osso Buco with risotto recipe, please follow these instructions:

Flip kødskiverne in flour which is spiked with salt and pepper. Brown in butter diligent on the forehead then added in an ovenproof dish. Add the coarsely chopped peeled tomatoes and white wine. Set the dish in the oven with a lid for about 1 ½ hour at 200 degrees. Pour the cloud over approximately every 15 minutes when the meat is ready, add the mixture of parsley, lemon and garlic so it turns into a milanese. Remember to eat the marrow.

Risotto
Cook rice in chicken broth until tender. Then add the saffron, butter and grated parmesan.