Saffron Risotto with Osso Buco

Ingredients

• Rice1/2 cup (100 g)
• Onion1/4 count (38 g)
• Tomato Sauce3 tablespoon (42 g)
• Saffron1 tablespoon (3 g)
• Rosemary1 teaspoon (2 g)
• Parmesan Cheese2 tablespoon (10 g)
• Osso Buco150 g
• Flour3 tablespoon (24 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use regular rice, but you can also use short-grain or medium-grained rice.

2. 2

   Step 2

   Add double the volume of hot water or vegetable/chicken/meat broth to the rice.

3. 3

   Step 3

   Chop the onion while heating half of the oil in a pot.

4. 4

   Step 4

   Fry the onion for 5-7 minutes until softened. Next, add the rice and saffron.

5. 5

   Step 5

   Stir-fry for a few seconds and then start adding the broth.

6. 6

   Step 6

   Lower the heat and add the hot broth. Cover the rice and then add the broth gradually.

7. 7

   Step 7

   Repeat the process until there is no more broth left. The rice should be done by then. Add more broth if needed. Set aside 2 tablespoons of broth for later.

8. 8

   Step 8

   Turn off the heat, let stand for a few minutes. Add the grated Parmesan cheese and add salt to taste.

9. 9

   Step 9

   Simultaneously, prepare the osso buco: Dredge the beef in flour first.

10. 10

    Step 10

    Heat the remaining oil in a pan over medium-high heat. Brown on both sides for a few minutes.

11. 11

    Step 11

    Add 2 tablespoons of beef broth, the tomato sauce, rosemary, and salt and pepper. Lower the heat and cook for 1 hour or until the beef is tender.

12. 12

    Step 12

    Serve the saffron risotto on a plate with the osso buco in cooking sauce. Garnish with a few rosemary leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Saffron Risotto with Osso Buco can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.