Ossobuco Milanese with saffron risotto
4 servings
90 minutes
Ossobuco alla Milanese with saffron risotto is a true embodiment of the rich flavors of Italian cuisine. Originating from Lombardy, this dish combines tender veal shank braised in white wine with aromatic herbs and airy risotto tinted with saffron's golden hues. The meat achieves delightful tenderness and juiciness, soaking up the rich flavor of the sauce, while creamy risotto with Parmesan adds an exquisite texture. This dish not only delights the taste buds but also creates an atmosphere of a warm Italian dinner. Ossobuco is traditionally served with a bone rich in flavorful marrow, considered a delicacy by connoisseurs. The perfect accompaniment is chilled white or light red wine. A wonderful choice for festive evenings and cozy family meals.
1
Cut the beef shank into 4 steaks, wash, dry, and coat each steak in a mixture of flour, salt, and pepper.
- Veal shank: 500 g
- Wheat flour: 20 g
2
Chop 1 shallot into small cubes and sauté in a mixture of preheated vegetable oil and 20 grams of butter, add the steaks and fry them for 2-3 minutes on each side until golden brown.
- Shallot: 2 pieces
- Vegetable oil: 30 ml
- Butter: 40 g
3
Pour in 150 ml of white wine, let it evaporate for about 5 minutes, then add some water, grated lemon zest and simmer the steaks for about 1.5 hours covered on low heat.
- Dry white wine: 300 ml
- Lemon zest: 20 g
4
Start cooking the risotto 20 minutes before the osso buco is ready.
5
Chop 1 shallot into small cubes
- Shallot: 2 pieces
6
Melt 20 grams of butter in a saucepan, add the onion, and sauté for 5 minutes over low heat, stirring constantly.
- Butter: 40 g
7
Add the risotto and sauté it with the onion until translucent, stirring constantly.
- Arborio rice: 300 g
8
Pour in 150 ml of white wine and let it evaporate for about 5 minutes
- Dry white wine: 300 ml
9
Pour in vegetable broth, season with salt to taste but slightly under-season, and cook the rice on low heat, stirring occasionally until the liquid is almost fully absorbed and the rice is cooked al dente (about 13 minutes), adding water as needed.
- Vegetable broth: 150 ml
- Grated Parmesan cheese: 50 g
10
Add grated parmesan, mix well, and serve the risotto with meat and the bone.
11
Garnish as desired with chopped parsley, freshly ground pepper, and olive oil.
- Parsley: 10 g
- Vegetable oil: 30 ml
12
Perfect with chilled white or rosé, as well as light red wine