Recipe by @ximo_carrion: Creamy ossobuco rice in the fesols i naps style
RECIPE OF "Ximo Carrion"
Master chef with a degree in geography and history specializing in art history, he studied cooking at the CdT of Valencia in 2000.
His career in the kitchen has been extensive, he has worked in restaurants, he has been a culinary advisor for the Iberinox company, a cooking teacher in professional and occupational training courses, as well as a cooking teacher on the world of algae and rice
He is a gastronomic popularizer and author of the books Rice and much more in 2021 and Our rice in 2023.
Follow and discover more recipes on their Instagram @Ximo_Carrion
Preparation time: 2 hours and 7 minutes, Cooking time: 23 minutes, 4 People
INGREDIENTS:
To cook the Osobuco:
| 1 kg of Osobuco | 1 white turnip |
| 1 swede | 1 piece of leek |
| 1 onion | 2 thistles |
| Extra virgin olive oil | 1/2 red vermouth glass |
| Salt (to our liking) | Water |
For the rice:
| 320 gr of albufera rice | Osso buco stew background |
| 1 small pot of beans | 1 garlic |
| 1 pear tomato | 1 teaspoon of paprika |
| Extra virgin olive oil | Salt (to our liking) |
TIME TO PERFORM EACH STEP
| 1- Clean, peel and cut the vegetables | 5 Minutes |
| 2- Brown osso buco and reserve | 4 Minutes |
| 3- Brown the white turnip | 3 Minutes |
| 4- Brown the onion and leek | 5 Minutes |
| 5- Re-introduce the ossobuco into the pot | 1 Minute |
| 6 - Add water, salt and thistle. | 5 Minutes |
| 7 - Let it cook | 1 hour y 40 Minutes |
| 8 - Sauté the garlic, paprika and grated tomato | 3 Minutes |
| 9 - Include osso buco and rice | 1 Minute |
| 10 - Add the stock and start to boil | 10 Minutes |
| 11 - Add the beans and finish | 5 Minutes |
| Total: | 2 hours y 30 Minutes |
Step by Step
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.
In a pot brown the osso buco with oil. Once golden, remove it from the pot and reserve it for later.
FRY THE VEGETABLES IN THE POT
In the same pot brown the chopped turnip.
Next, add the leek and onion cut into a braise.
ADD THE OSOBUCO AND PREPARE THE BROTH
Sauté everything little by little and add the pieces of osso buco.
When you have all the ingredients sautéed, add water, salt and thistle, let everything cook for 1 hour and 40 minutes.
SAUTE THE GARLIC, PEPPER AND GRATED 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.
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.
ADD THE BEANS AND PLATE
When there are 5 minutes left of the 15 minutes of cooking, add the beans, these will make the rice melty.
Once finished, plate everything so you can enjoy this creamy osso buco rice in the fesols i naps style, take advantage and enjoy it, rice lovers!
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