Mushroom rice with osso buco (pork bone)

Mushroom rice with osso buco (pork bone)
Ricecraftersfor 4
- 4 small osso buco
- 2 tablespoons flour
- 2 tablespoons butter
- 50 cl white wine
- 1.5 l beef stock
- 2 cloves of garlic
- olive oil
- 300 g small Portobello mushrooms
- 300 g Ronaldo rice
- a teaspoon of saffron
- lemon peel
- parsley
- salt and pepper
Coat the osso buco in flour and sauté them in hot butter. Drizzle over the wine, season with a little salt and pepper, pour over a ladle of stock, cover and simmer for about an hour or until the meat is tender, adding more stock if necessary.
Heat a frying pan and sauté the chopped garlic with a little olive oil, add the sliced mushrooms and sauté. Pour in the rice and gradually add the stock until it’s cooked. Halfway through cooking, add the saffron. Arrange the rice, meat, a spoonful of chopped parsley and the lemon zest on the plate, drizzle with the meat sauce and serve.

FLOUR THE MEAT

POUR THE WINE OVER THE BRAZED MEAT

PUT THE RICE INTO THE FRYING PAN WITH SAUTÉED MUSHROOMS

ADD THE SAFFRON TO THE COOKING RICE