Marco Antonio Mayo Martinez

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Marco Antonio Mayo Martinez

Risotto with Osobuco de Res and Gremolata

Name: Risotto with Osobuco de Res and Gremolata
Prep time: 60 min
Cook time: 60 min
Yield: 4
Cuisine: Italiana
Ingredients: 500 grams beef, osobuco; 200 grams flour; 2 carrots; 200 grams potato; 250 milliliters Red wine; 3 cloves garlic, finely chopped; 250 grams risotto rice; olive oils; 400 grams parmesan cheese, grated; basil; 3 toasted bread, or crotons; lemon zest; white wine; 500 milliliters chicken soup; 1 tablespoon butter; onions, finely chopped; 100 milliliters mashed tomatoes; 3 leaves bay (laurel)

25 mins

35 mins

Half

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Marco Antonio Mayo Martinez

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This is an abundant and delicious simple dish, recommended to impress family and friends.

Ingredients

4 portions

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Preparation

Cut the osobuco into small bite-sized pieces separating it from the bone, (if desired you can leave it cooking with a little meat) pass the meat through flour and fry. Cut the potatoes into slices in quarters (we add them to the cooking in order of hardness), add the bay leaves and the tomato puree, lower the heat and wait until the vegetables are cooked to perfection.

Once we have cooked the meat we incorporate garlic and onion, we incorporate the red wine, we hope it reduces and immediately we incorporate 250ml of chicken broth.

In a pan with hot oil, sauté the garlic and onion until they are transparent. Add the rice and brown it, once golden, pour the white wine and wait for it to reduce. Add the chicken broth little by little until the risotto is ready. Add a tablespoon of butter and 200 grams of fresh, freshly grated Parmesan. Reserve.

For the gremolata: in a mortar we add 1 clove of chopped garlic , basil leaves, lemon zest, olive oil and sauté well until you get a paste, immediately after incorporating the bread or croutons and grind sharply.