Braised veal cheek on saffron risotto recipe
INGREDIENTS
Calf cheeks
Chopped celery, carrots, onions and a little garlic (to taste)
Pepper and salt
Chopped rosemary, sage and a bay leaf
White wine
Beef broth
Olive oil
Saffron risotto
PROCEDURE: Prepare chopped celery, carrots, onions and a little garlic, brown the vegetables in olive oil, clean the cheek, brown, pepper and salt it, then add it to the chopped vegetables, sprinkle with wine white and continue cooking by adding broth. The cooking is finished when the sauce is slightly creamy. Serve with saffron risotto.
