Antonia Lofaso's Osso Buco Over Risotto | Inspired by The Julia Child Challenge | Food Network скачать в хорошем качестве

Antonia Lofaso's Osso Buco Over Risotto | Inspired by The Julia Child Challenge | Food Network

This week #TheJuliaChildChallenge gets more personal when each cook makes a dish for someone they love! Whenever Antonia makes a special meal for her dad, it’s a veal dish like her Osso Buco 😍 Watch #TheJuliaChildChallenge​​, Mondays at 9|8c from 3/14/22 to 4/18/22 + subscribe to #discoveryplus​​ to stream it: http://discoverypl.us/2NeKVgd​​. Get the recipe ▶ https://foodtv.com/3KREBE0 Subscribe to Food Network ▶ http://foodtv.com/YouTube The iconic Julia Child makes her return to TV, guiding eight talented home cooks through a series of culinary challenges. The competitors enter a replica of her legendary home kitchen to win the prize of a lifetime -- a trip to Paris to study at Le Cordon Bleu, just as Julia did! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Osso Buco Over Risotto with Raisin Gremolata RECIPE COURTESY OF ANTONIA LOFASO Level: Intermediate Total: 8 hr 40 min Active: 1 hr 10 min Yield: 6 servings Ingredients Veal: 2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick) 1 tablespoon chopped fresh oregano  2 tablespoons chopped flat-leaf parsley, plus 3 sprigs Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil  1 small carrot, peeled and cut into 2-inch cubes  1 celery stalk, chopped 1/2 leek, green and white parts, roughly chopped 1/4 chopped fennel, chopped 2 cloves garlic 2 sprigs thyme  1 bay leaf  3 tablespoons all-purpose flour 3 cups veal stock or chicken stock 3 cups dry white wine Gremolata:  2 tablespoons golden raisins 3 tablespoons finely chopped flat-leaf parsley  1/4 cup finishing extra-virgin olive oil 1 teaspoon chopped lemon zest 1 teaspoon kosher salt Risotto:  2 tablespoons olive oil  1/2 white onion, finely chopped 2 cups arborio rice  2 cups dry white wine  8 cups hot chicken stock 3 cups finely grated Parmigiano Reggiano, plus more for serving 1 stick (8 tablespoons) unsalted butter  1/4 cup chopped flat-leaf parsley Directions Special equipment: a 6-quart Instant Pot® multi-cooker For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.   Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook’s Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total. Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes.  Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.   Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted. Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce. For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside.  For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley.  To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #AntoniaLofaso #OssoBuco #Risotto #FoodNetwork #TheJuliaChildChallenge Antonia Lofaso's Osso Buco Over Risotto | Inspired by The Julia Child Challenge | Food Network    • Antonia Lofaso's Osso Buco Over Risotto | ...