Makes 4 servings
Osso Buco:
6 Cervena osso buco cuts
salt and pepper
1/2 cup olive oil
1 carrot, chopped
2 celery ribs, chopped
1 small red onion, chopped
1 leek
1/2 bottle red wine
1/2 cup tomato puree
1 tablespoon chopped rosemary
1 tablespoon chopped garlic
1-1/2 cups Cervena stock
Risotto:
1 cup arborio rice
1 tablespoon olive oil
1/2 onion, fine diced
1/4 cup white wine
1 quart (1 liter) chicken stock
1 cup new peas
1 cup sweetcorn kernels
2 tablespoons parmesan cheese
2 tablespoons butter
1 heaped tablespoon chopped parsley
salt and pepper
1 teaspoon truffle oil (optional)
Risotto:
Heat casserole to medium heat, add olive oil and onion and saute very well, approximately 3 to 4 minutes. Add the rice and cook for 3 minutes. Deglaze with white wine; reduce, and add the hot chicken stock in thirds. When the rice is cooked and the liquid is absorbed, remove from stove and add the blanched peas and sweetcorn, cheese, butter, parsley, seasonings and truffle oil.
Osso Buco:
Season Cervena osso buco with salt and pepper. Heat a large saucepan on medium heat. Add olive oil and sear the Cervena on both sides to give good rich color; remove from pan.
Add the chopped mirepoix (carrot, celery, red onion and leeks) and lightly caramelize. Deglaze with red wine, reduce by 1/2, add the tomato puree, herbs, garlic and Cervena stock. Put the osso buco back in pan and bring to the boil. Cover with lid and braise in a 350 degree F (180 degree C) oven until meat is tender and pulling away from the bone, approximately 1 hour.
Remove the Cervena from the pan, keep covered. Puree the sauce with all the vegetables and put through a chinois, pressing to extract all juices. Place osso buco back into strained sauce. Keep warm.
To Finish the Dish:
Place a mound of the risotto in a deep bowl plate and place the osso buco on top. Pour around the sauce and serve.
Recipe by: Chef Graham Brown, New Zealand