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Osso Buco With Saffron Risotto Fennel, Red On

This Osso Buco With Saffron Risotto Fennel, Red On recipe uses Olive Oil, Unsalted Butter, Flour, and Tomato Sauce. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 3 tbsp
• 2 tbsp
• 2 cup
• 1/2 cup

Method (preview)

1. 1

   Parmesan cheese In a large sauce pot over medium heat, sweat the onion, shallots and garlic in the olive oil.

2. 2

   When vegetables are soft, add the rice and saffron, and salt and pepper to taste.

3. 3

   Stir and continue cooking to toast the rice.

4. 4

   When the rice is slightly browned, add the wine, stirring constantly.

5. 5

   In a separate sauce pot, bring the chicken stock to a boil.

6. 6

   Add the hot stock to the rice in three batches, stirring constantly until the liquid is fully absorbed.

7. 7

   Continue the osso buco: Remove the shanks from the rondeau and reduce the jus to your taste.

8. 8

   Make the tomato fondu: 1/4 cup olive oil 1 medium red onion, peeled and finely diced Kosher salt and freshly ground pepper to taste 4 cloves garlic, peeled and chopped 16-ounce can Italian plum tomatoes, crushed by hand Warm olive oil in a stainless sauce pot over medium heat.

9. 9

   Add the onions and simmer for 5-10 minutes until the onions are soft.

10. 10

    Season with salt and pepper.

11. 11

    Add the chopped garlic and simmer for 1-2 minutes, carefully cooking but not browning the garlic (the oil should stew the vegetables).

12. 12

    Add the tomatoes, and continue cooking another 10 min