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KIRSTENS18
Risotto from milan
Milanese version of the classic Italian risotto, with beef shank and saffron.
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Ingredients
Directions
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Chop the onion. Cut the winter carrot into slices and the celery in bows.
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Heat the oil in a soup pot and fry the shanks for 3 minutes. Turn halfway. Add the carrot, celery and half of the onion and fry for another 3 minutes.
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Add the water and the bouillon tablet and bring to the boil. Scoop the foam off for a clear broth.
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Let the bouillon gently simmer for 1 hour and 30 minutes with the lid on the pan.
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Sieve the broth, put it back in the pan and keep warm.
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Put 3 tbsp warm stock and the saffron into a bowl.
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Put the butter in a thick-bottomed pan and fry the rest of the onion for 1 min on low heat. Add the rice and cook for 3 minutes until the grains are glassy.
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Add the wine and stir until it is absorbed. Add a dash of stock and stir until it is absorbed.
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Add the saffron stock and stir until it is absorbed.
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Then add another dash of broth and repeat until the rice is al dente. This takes about 20 minutes. Turn off the heat.
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Stir in the rest of the butter and cheese just before serving.
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Nutrition
485Calories
Sodium5% DV125mg
Fat32% DV21g
Protein32% DV16g
Carbs20% DV60g
Fiber12% DV3g
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