Calfs Feet with Saffron Risotto
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
cubed |
|
| 2 | each |
garlic cloves
chopped |
|
| 3 | ounces |
carrots
cubed |
|
| 3 | ounces |
celery
cubed |
|
| 2 | ounces |
leeks
cubed |
|
| 4 | slices |
calf's foot
|
* |
| 2 | ounces |
butter
|
|
| 1 | tablespoon |
tomato purée (passata)
|
|
| 1 | cup |
red wine
|
*
|
| 1 | cup |
wine
|
*
|
| 2 | each |
tomatoes
chopped |
|
| 1 ¼ | cups |
beef stock
|
*
|
| ½ | each |
lemon
peeled, grated |
|
| ½ | teaspoon |
caraway seeds
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
cubed |
|
| 2 | each |
garlic cloves
chopped |
|
| 86.7 | ml/g |
carrots
cubed |
|
| 86.7 | ml/g |
celery
cubed |
|
| 57.8 | ml/g |
leeks
cubed |
|
| 4 | slices |
calf's foot
|
* |
| 57.8 | ml/g |
butter
|
|
| 15 | ml |
tomato purée (passata)
|
|
| 237 | ml |
red wine
|
*
|
| 237 | ml |
wine
|
*
|
| 2 | each |
tomatoes
chopped |
|
| 296 | ml |
beef stock
|
*
|
| 0.5 | each |
lemon
peeled, grated |
|
| 2.5 | ml |
caraway seeds
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2 | each |
garlic cloves
|
|
Directions
Season the calfsfeet, put in the flour and coat on both sides.
Heat the butter and fry calfs feet brown on both sides.
Add the onion and one garlic clove and sauté a minute.
Add the tomato paste and the wines and simmer to reduce some.
Add the tomatoes;fill up with broth and cover and simmer for 1½ hours.
Add the grated lemon peel, caraway seeds, parsley and the rest of the garlic.
