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Mushroom rice and saffron with ossobuco

Rice variation

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Serves

4 persons

Ingredients

4 small Ossobuco
2 tablespoon of Flour
2 tablespoon of Butter
50 cl of White Wine
1,5l of Broth
2 Garlic cloves
Olive Oil
300 g of small Portobello Mushrooms
300 g of Ronaldo rice
a teaspoonful of Saffron
Lemon peel
Salsa
Salt and Pepper

The Rice

300g Ronaldo Rice

By RiceCrafters

Cooking

Methods

Cooking

Methods

Mushroom rice and saffron with ossobuco

Pass the ossobuco through the flour, sauté it in very hot butter.

Drizzle with the wine, season with a little salt and pepper, sprinkle with a ladle of broth, cover and simmer for about an hour or until the meat is tender, adding more broth if necessary.

Put on a frying pan and sauté the chopped garlic with a little olive oil, add the laminated mushrooms and sauté. Pour in the rice and add the stock until it is cooked.

In the middle of cooking add the saffron.

Arrange the rice, the meat, a spoonful of chopped parsley along with the lemon peel on the plates.

Water with the meat sauce and serve.

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