3 cups long grain, fragrant rice
4 cups osso buco broth
1 can button mushrooms
1 bunch parsely/ celery leaves (optional)
HERE’S HOW TO MAKE THIS DISH:
1. To beef stock, add uncooked rice and button mushrooms.
2. Toss in a palm full of garlic. Lightly season with salt and pepper. Cover and cook over low fire for 15 to 20 minutes.
3. To serve, spread cooked risotto on a large plate. Place osso buco stew in the middle of the dish, on top of the rice. Rough chop celery leaves and sprinkle on top.
From my Kitchen to yours with love, Sabrina