Calfs Feet with Saffron Risotto

Submitted by Marsha995

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

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

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 149g (5.3 oz)

Amount per Serving

Calories 148 71% of calories from fat

% Daily Value *

Total Fat 12g 18%

Saturated Fat 7g 36%

Trans Fat 0g

Cholesterol 30mg 10%

Sodium 104mg 4%

Total Carbohydrate 4g 4%

Dietary Fiber 2g 9%

Sugars g

Protein 4g

Vitamin A 61% • Vitamin C 32%

Calcium 5% • Iron 4%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Sodium