Osso Bucco & White Chocolate Panna Cotta


OK…have had a busy couple of days over the long weekend…had two lots of guests on Saturday and Sunday nights.

Saturday night we had Osso Bucco & Risotto and for dessert we had Panna Cotta, both were very yummy, but the Panna cotta was mmmmmm, delicioso! (sorry have been watching to much Dora with Emma!)  Unfortunately I forgot to take a photo of the Osso Bucco and Risotto, but did get one of the Panna cotta.

Osso Bucco & Risotto Milanese
Serves 4.

4 osso bucco pieces;
salt and pepper;
2 tbsp plain flour;
2 tbsp oil;
2 cloves garlic, finely sliced;
1 large brown onion, diced;
1 large carrot, peeled and diced; 1 celery stalk, diced;
1 tbsp tomato paste;
1 tin diced roma tomatoes;
200ml dry white wine;
1 1/2 cups beef stock;
1 sprig thyme;
1 bay leaf,
2 tbsp parsley, finely chopped;
2 cloves garlic finely chopped;
zest of one lemon, finely grated or chopped.

Risotto Milanese:
30g butter;
1 cup arborio rice;
1 medium onion, diced;
1 clove garlic, finely sliced;
200ml dry white wine;
1 litre chicken stock, heated up to a gentle simmer;
1/2 cup grated parmesan cheese

Preheat oven to 160C

Put flour, salt and pepper in a large plastic bag, then pop the meat in and coat completely. Shake off excess. Heat oil in a heavy based frypan and add meat pieces. Do not overcrowd the pan – do this in two lots if you need to. Saute the meat for 3 minutes on each side until meat is browned. Remove meat and place in casserole dish.

Add onions, garlic and a little more oil if you need to and sauté for 3 minutes until soft. Add to casserole dish with carrot and celery.

Return pan to the heat. Pour wine in and scrape up the meat bits as the wine sizzles. Burn off the alcohol and then add tomato paste, stock, tomatoes and season lightly with a pinch of salt and some black pepper. Bring to the boil, stirring often, then pour over the meat and vegetables. Add thyme and bay leaf to the casserole.

Place in oven and cook, covered, for 90 minutes to two hours or until the meat is fork-tender and the sauce is thickened. Remove from oven and let rest, covered, on the stove top while you make the risotto.

Heat butter in a large saucepan and add onion and garlic. Saute for 2 minutes until onion is soft, then add the rice. Coat the rice with the butter and allow the grains to heat up in the hot oil.

Add wine, cook off, stirring all the time, until the wine is absorbed into the rice. Add the hot stock – it MUST  be hot – a 1/2 cupful at a time. Add the stock, then stir until the boiling rice has absorbed all the liquid, before you add some more. The next 20 minutes will see you adding, then stirring, adding then stirring. Think of this as the zen of risotto. Don’t rush it and don’t walk away. Be at one with your risotto.

Towards the end of the 20 minutes, check the rice to see if it is al dente. It should  be soft, not have a hard centre but still have a little give in it. Remove rice from the heat and stir in the parmesan and adjust for seasoning. The cheese will melt leaving the rice creamy.

Gremolata: mix together the parsley, garlic and lemon zest

Serve Osso Bucco on a bed of risotto, with casserole juices and vegetables around the sides. Sprinkle each piece of meat with some of the gremolata for a final zing.

White Chocolate Panna Cotta

White Chocolate Panna Cotta

Makes 6 rich desserts (mine only made 5, but they were larger glasses)

300ml carton cream;
3/4 cup milk;
150g white chocolate, chopped up roughly;
2 tbsp caster sugar;
1 tsp vanilla extract;
2 teaspoons gelatine;
1 tbsp just-boiled water

Arrange 12 plastic drinking glasses (about 1 cup capacity) and put them on a baking tray, one inside the other to make 6 doubly insulated cups. (I used stemmed glasses instead)

In a small saucepan, combine cream, milk, chocolate, sugar and vanilla. Stir over low heat until melted and smooth — do not boil.

In a small jug, whisk gelatine into water vigorously with a fork until dissolved. Cool slightly. Blend into cream mixture.

Pour mixture evenly between prepared moulds. Chill, covered, for 3 hours or overnight, until set.

To serve, fill a small deep sided bowl with hot tap water. Remove panna cottas from fridge and remove the outer cup from each pairing. Dip the bottom of the plastic cup mould into the hot water for just 10 seconds. Turn onto a plate and gently squeeze the sides of the mould to release the panna cottas.

Serve panna cottas with some berries – strawberries are wonderful – on the side.

Both recipes from www.120dollarsfoodchallenge.wordpress.com


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