Serves 1 | Prep Time: Braising Veal: 5 hours
Mushroom Risotto
Ingredients:
- 1 cup button mushrooms
- 2 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic, finely chopped
- 2 cups wild brown rice, cooked
- ½ cup dry white wine
- 1 cup vegetable stock
- 2 tbsp chopped parsley
- 2 tbsp butter
- pinch of salt
- pinch of black pepper
- pinch of parmesan cheese
Preparation:
- Soak the mushrooms in hot water for 10 minutes, then drain well.
- Heat the oil in a large saucepan, adding the onion and garlic. Simmer for 2-to-3 minutes, until softened. Add the mushrooms and heat for a further 2-to-3 minutes, until browned.
- Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring until absorbed. Add stock and simmer, stirring again.
- Dice mushrooms and stir into the risotto, along with the parsley, butter and salt and pepper.
Osso Buco
Ingredients:
- 1 2-inch cut veal Osso Buco
- 1 large carrot, chopped
- 1 celery, chopped
- 1 large onion, chopped
- 1 bay leaf
- 1 cup red wine
- 4 cups veal stock (veal jus)
- Flour for dusting
- Salt and pepper to taste
Preparation:
- Combine flour with salt and pepper and toss veal to coat.
- Heat saucepot with oil to high, add veal and cook each side until brown.
- Once veal is browned, remove from pot and add chopped vegetables.
- Cook, stirring for 4 minutes or until browned. Deglaze with red wine (cook until wine is almost gone).
- Return veal to pot, add bay leaf and veal jus. Cook over low heat for two to three hours or until tender.
