Jollof Risotto with Braised Veal (Ossobuco) & Plantain | Recipe | Immaculate Ruému

INGREDIENTS

For the Ossobuco (Braised Veal) and Plantain:
400 g (2 pieces) Ossobuco (Veal bone marrow cut)
1-2 tbsp plain flour
1 tsp your favourite steak spice mix
1 green plantain
Salt (to taste)
Water (for boiling)

For the Jollof sauce:
190 g red bell pepper
1 small red onion
4 plum tomatoes
1 thumb size ginger
1 garlic clove
⅓ cup sunflower oil
1 ½ cup vegetable broth
1 bay leaf

For the Rissoto
2 tbsp olive oil
1 small yellow onion (chopped)
1 small scotch bonnet pepper (chopped)
1 cup arborio rice
3 cups vegetable stock
1 tbsp smoked paprika
½ cup dry white wine

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