Review/Rate this Recipe Save to MyRecipes Rating:

Title: Osso Buco Saffron Risotto Fennel & Salad Part 2 Of 2 (Dj/Rm
Yield: 6

Ingredients

      1    continued from part 1

Instructions

Make the Tomato Fondue: Warm olive oil in a stainless sauce pot over
medium heat. Add the onions and simmer for 5-10 minutes until the onions
are soft. Season with salt and pepper. Add the chopped garlic and simmer
for 1-2 minutes, carefully cooking but not browning the garlic (the oil
should stew the vegetables). Add the tomatoes, and continue cooking
another 10 minutes, or until the liquid is reduced and slightly thickened.

Combine and reserve.

Make the Salad: Peel an orange down to the flesh. Using a knife, separate
each segment from the surrounding membrane and remove. Place segments in
a bowl. Squeeze orange halves over bowl to release any remaining juice.

Using a sturdy Japanese mandolin, shave the fennel, white bulb down at an
angle. Place fennel in a mixing bowl, and then shave the onion. Add
onion to bowl, and toss. Add the juice of 1/2 lemon, the juice from the
orange, salt and pepper to taste, and the olive oil. Toss again. Add the
orange segments and chives, tossing once more, and serve.

Fold the butter and cheese into the risotto, reserve over low heat.

Pour jus over the shanks, top with gremolata, and serve with saffron
risotto.

Yield: 6 servings.

Original Title: OSSO BUCO WITH SAFFRON RISOTTO FENNEL, RED ONION AND
ORANGE SALAD

CHEF DU JOUR RICK MOONEN SHOW #DJ9324

Busted and entered for you by: Bill Webster

Converted by MM_Buster v2.0m.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Reviews