Risotto cakes
1 cup Risotto
1 pinch Saffron
1 cup cream
Salt and pepper to taste
2 cups panko
1/4 cup Parmigianino cheese
1 container chicken stock
3 eggs beaten
To do: Place 1 cup risotto in pot, in a second pot , place 3 cups chicken stock, 1 cup cream and a pinch of Saffron and bring to boil and stir constantly.
Next step : Take first pot , add small amounts of stock mixture gradually to risotto until absorbed, continue to add stock till risotto is tender.
Next step: Place risotto in bowl, and place in refrigerator to chill for 1 hour.
Next step: Once chilled have a bowl with 2 cups Panko, 1/4 cup parmiggiano cheese, salt and pepper to taste. In another bowl beat 3 eggs.
Next step: Shape risotto into patties, dip in egg mixture and coat with Panko mixture. Place small amount of oil in fry pan place risotto cakes in pan, and cook till golden brown on both sides.
Place on paper towel to drain off oil set aside.
Roasted Fennel
1 bulb fresh fennel
Olive oil to coat
Salt and pepper to taste
2 cloves garlic chopped
How to: Chop your fennel , coat with olive oil, salt and pepper to taste. Roast in a preheated oven of 425 degrees, until tender
Osso Buco
4 veal shanks
2 Carrots
1 large onion
3 stalks celery
Salt and pepper to taste
1/2 cup red wine
1/2 cup white wine
1 cup chicken stock
1 cup beef stock
2 Portobella mushrooms
2 cups flour
2 cloves garlic
Sprig of Rosemary
Sprig of Tyme
Fennel from
How to: Take 2 cups flour, salt and pepper to taste mix with hands. Place veal shanks in mixture and coat each shank.
Sear in pan with olive oil, till golden brown
Next step: Deglase 1/2 cup red wine and 1/2 cup of white wine, add 1 cup of chicken stock, and 1 cup of beef stock.
Next step: Place Veal shank , wine and stock mixture into a roasting Pan, so the meat sits in its juices. Then with your carrots,celery,onion and mushrooms cut up , place over the top of your Veal shank. Add 2 cloves of garlic diced and sprinkle over top of shank also. Place z sprig of Rosemary and a sprig of Tyme on top.
Cover with roaster lid or foil. Bake in oven at 350 degrees for 2 hours or until meat is fork tender.
Plating the dish:
Place a tablespoon of your roasted fennel in center of plate, use back of spoon and swirl on plate.
Next Step: Place Risotto cake in middle of Roasted Fennel, Place Veal Shank on top of Risotto cake, top with Vegetables and wine and stock mixture. Garnish with Fennel Fron . Enjoy!
Recipe by Chef Silvana Formosa from Lemoncello