Recipe by @ximo_carrion: Creamy ossobuco rice in the fesols i naps style
INGREDIENTS:
TO COOK THE OSSOBUCO:
FOR THE RICE:
STEP BY STEP
1.- Clean, peel and cut the vegetables
Start this recipe by cleaning, peeling and cutting the white turnip and rutabaga. Clean the thistle and remove the fibrous part.
2.- Brown the ossobuco and set aside.
In a pot brown the osso buco with oil. Once golden, remove it from the pot and reserve it for later.
3.- Brown the white turnip
In the same pot brown the chopped turnip.
4.- Brown the onion and leek
Next, add the leek and onion cut into a braise.
5.- Put the ossobuco back into the pot
Sauté everything little by little and add the pieces of osso buco.
6.- Let it cook
When you have all the ingredients sautéed, add water, salt and thistle, let everything cook for 1 hour and 40 minutes.
7.- Sauté the garlic, paprika and tomato
Once cooked, in another pot, brown the chopped garlic with oil, add the paprika and followed by the grated tomato, and sauté everything.
Take the ossobuco out of the pot, cut it into pieces and add it, then add the rice.
8.- Add the stock and start boiling
In the same way, cut the thistle and add it. Place four or five parts of the bottom for each part of rice and let it cook for 15 minutes.
The first minutes over high heat and in the last 8 or 9 minutes, over low heat. At this time we can adjust the salt so that it is to our liking.
9.- Add the beans and finish.
When there are 5 minutes left of the 15 minutes of cooking, add the beans, these will make the rice melty.
10.- Plate
Once finished, plate everything to enjoy this creamy rice with ossobuco in the style of fesols i naps. Enjoy, rice lovers!
Ximo Carrión
Graduated in Geography and History with a specialization in Art History, he studied cooking at the CdT of Valencia in the year 2000.
His career in the kitchen has been extensive; he has worked in restaurants, served as a culinary advisor for the company Iberinox, and taught cooking in vocational and occupational training courses, as well as being a cooking instructor specializing in seaweed and rice dishes.
Gastronomic communicator and author of the books Rice and much more in 2021 and Our rice. History, festivals and recipes in 2023.