Ossobuco and rice alla milanese

Instructions - Ossobuco

Blend all the ingredients together, sieve the mixture into the moulds and steam in the oven at 85°C for 20 minutes. Allow to cool.

Instructions - Rice

Pour the rice in the siphon and heat to 70°C.

Finishing

Place the ossobuco on the plates, then the siphoned rice and finally top with 30 g of saffron-flavoured puffed rice.