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re: Osso Bucco pointers
Posted on 12/6/12 at 10:24 pm to OTIS2
Posted on 12/6/12 at 10:24 pm to OTIS2
I usually do some shallots in butter and then add the rice for a few minutes before I put in the liquid
Half chicken stock and half white wine at room temp so as not to shock the rice. A little heavy cream as I'm finishing it off since it's holiday season and calories don't count
Half chicken stock and half white wine at room temp so as not to shock the rice. A little heavy cream as I'm finishing it off since it's holiday season and calories don't count
1
Posted on 12/6/12 at 10:33 pm to Powerman
Maybe consider 3 to 1 stock over wine, and don't worry with the cream...use plenty of good parm to get the texture you need.
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