For 4 people
Rice 240 g of Carnaroli rice 5 g of butter 4 g of Maldon salt 1.5 l of chicken stock 30 g of grated Grana Padano 20 g of white wine
Oil butter with saffron 100 g of reduced beef stock 200 g of extra virgin olive oil 1.4 g of saffron powder
Mix the hot beef stock with the extra virgin olive oil and saffron powder.
Toast the rice with a knob of butter for 1 minute; add the salt and then the white wine. Leave to evaporate and add the stock, cooking for another 13 minutes.
When cooked, the rice should be very dry. Stir in the saffron meat mayonnaise and the Grana Padano. Complete the dish with the Ossobuco medallion.
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