Recipe - Osso Buco Con Risotto

2 Veal shanks
1 cup Arborio rice
2 cup Merlot
1 teaspoon Lemon peel
1 cup Chicken or veal stock
One half cup Chopped onion
1 Clove chopped garlic
One half cup Ex. virg. olive oil
1 cup Fresh peas
1 Chopped medium carrot
One half teaspoon Nutmeg

This recipe comes from Ristorante Der Ghiottone, 130 N. 3rd St., Phila, PA,
USA. (215) 829 1465.

Saute the veal shank with onion, garlic, carrot, olive oil. When nice and
brown, put in 500 degree oven for 20 minutes. Remove from oven, place on
stove at medium and add rice. Saute for 25 minutes while adding wine and
stock, always stirring. Add le mon peal, peas, salt and pepper to taste.
Add nutmeg and place in oven for 15 minutes. Serves 2.
Posted to EATL Digest 20 November 96

Date: Thu, 21 Nov 1996 08:54:59 EST

From: Victor Fiorillo c62op27@IBX.COM