Ingredients 4 people to
Rice:
200 g classic Carnaroli
Cooking 11 minutes plus creaming
Sour Butter:
200 g butter
2 shallots
50g vinegar
1 sachet of saffron
reduce the vinegar with the shallot and let it dry completely, then add a part of butter and let it melt, then remove from the heat and emulsify with the remaining part of the saffron, pass through a sieve and blast chill.
Oxtail:
1 kg beef tail
1 liter of red wine
vegetable mirepoix
sale
pepper
unsweetened cocoa powder
Cut the tail into pieces and season it with salt, pepper and cocoa, then place everything in high baking trays, sprinkling with vegetables and drizzled with red wine, cover with damp baking paper and finally with aluminum foil, sealing hermetically
Procedure:
Toast the rice in a saucepan, salting the grain well, pour in hot water, stirring constantly, halfway through cooking add 3 saffron pistils and continue, when finished, remove from the heat and stir in the sweet butter, sour butter and Parmesan cheese, adjust the flavour.
Introduction
Complete the rice on the plate with the oxtail previously worked into a cylinder, meat base and a sprinkling of bitter cocoa.
