Cut the osso buco into small bite-sized cubes, separating it from the bone (if desired, leave some meat cooking with the bone), coat the meat in flour, and fry. Cut the potato into quarters (add them to the cooking pot in order of hardness), add the bay leaves and tomato puree, lower the heat, and wait for the vegetables to be perfectly cooked.
Once the meat is cooked, add garlic and onion, then pour in red wine, wait for it to reduce, and immediately add 250ml of chicken broth.
In a pan with hot oil, sauté the garlic and onion until translucent. Add the rice and toast it; once toasted, pour in the white wine and wait for it to reduce. Gradually add the chicken broth until the risotto is ready. Add a tablespoon of butter and 200g of freshly grated parmesan. Set aside.
For the gremolata: in a mortar, combine 1 clove of minced garlic, basil leaves, lemon zest, olive oil, and crush well until a paste is formed, then immediately add the bread or croutons and crush roughly.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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