Cheats’ Risotto Milanese
This makes a wonderful accompaniment to dishes such as ossobuco and braised shin of beef.
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In a medium-sized frying with a lid, sweat the onion in the butter for 5 minutes, stir in the rice, then add the wine, stock and saffron and a seasoning of salt. As soon as it reaches simmering point, turn the heat down to the lowest setting, cover and let it cook gently for 20 minutes. Finally stir the parmesan and crème fraiche into the rice and serve with the beef.
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Slow-cooked shin of veal with tomatoes and wine: a true taste of Italy. Gremolata - garlic, parsley and lemon zest - sprinkled over at the end makes it even better. Serve with rice, preferably risotto.
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