Serve: 6 Preparation time: 30 mins Cooking time: 3-4 hours
Traditionally saffron risotto (Risotto alla Milanese) is served with Osso Buco. In our version we pair it with slow-cooked beef cheeks, which become meltingly tender and develop an intense Flaovur that goes so well with the famous yellow risotto. Transport yourself to Milan's Navigli area with this simply perfect combination; so much nicer than serving a stew with boiled potatoes or mash. For that matter serve any rich beef stew with this risotto for a great change.
Beef Cheeks1 1/2 kg beef cheeks
Cup 1/2 olive oil
3 carrots, roughly chopped
1 garlic bulb, halved
1 brown onion, sliced
2 Cups beef stock*
2 Cups red wine
3 bay leaves
3 Tbsp thyme leaves
1 tsp fine sea salt
* Alternatively use Pedro Ximinez sherry if you are feeling fancy.
Saffron Risotto2 packs Riso Scotti Risotto alla Milanese