Milanese risotto with ossobuco

Milanese risotto with ossobuco

In our online butcher shop for the recipe:

• 4 beef shanks
• Boiled mix for meat broth

Among the classics of Lombard cuisine, the dishes of Milanese culture stand out, featuring the strong and well-defined flavor of ossobuco paired with saffron risotto: intense colors with marked flavours.

The bright and cheerful color of the dish clashes with the gray sky typical of the autumn period: this is also one of the reasons why the Milanese love this dish.

This delicacy combines the creaminess and delicacy of risotto with the robustness and succulence of osso buco. The risotto, prepared with meat broth and enriched with saffron, takes on a golden yellow color and a rich, enveloping flavour. The ossobuco, slowly braised in an aromatic sauce, becomes tender and full of flavor. These two elements combine perfectly to create a dish that embodies the elegance and tradition of Milanese cuisine.

Alongside color there is flavour, aroma and the desire for simple and genuine dishes. The ossobuco in gremolada gives the dish the possibility of transforming from a first course to a unique one.

Ossobuco in gremolada served with Milanese risotto is a perfect alternative to offer a complete and traditional course: a true feast for the senses and a dish that represents the essence of Italian cuisine.

All that remains is to get to the stove and fill our table with color!

Recipe for ossibuchi and Milanese risotto

Ingredients for the osso buco

• 4 veal shanks
• 1 white onion
• 2 carrots
• 1 stick of celery
• 40 g of butter
• 1 tablespoon extra virgin olive oil
• ½ glass of white wine
• 1 tablespoon of tomato paste
• 1 ladle of meat broth
• white flour to taste
• a pinch of salt and pepper

Ingredients for saffron risotto

• 360 grams of fine rice
• 1 white onion
• 50 grams of butter
• 30 grams of beef marrow
• ½ glass of white wine
• 1 liter of meat broth
• 1 pinch of saffron pistils
• 50 grams of grated Grana cheese
• 1 pinch of fine salt

Ingredients for gremolada

• ½ organic lemon
• 1 pinch of parsley
• 1 clove of garlic

Ossobucco and risotto procedure

In a large pan, prepare a sauté with the vegetables described in the ingredients, place in a pan and let everything brown. In the meantime, lightly cut the shanks and coat them in flour.

Let the butter melt and then add them to the pan and brown on both sides. When the shanks are golden, let the wine and a ladle of broth evaporate, lower the heat and cover with a lid, leave on a low heat for at least an hour.

While waiting, finely chop the parsley, yellow lemon zest and garlic. When the liquids have almost completely evaporated, add the chopped mixture to the pan and leave to flavour.

While you complete cooking the osso buco you can shift your attention to preparing the risotto.

Saffron risotto with marrow procedure

Use a high-sided pan to heat the oil, in the meantime finely chop the onion and add it with the marrow and half the butter. When the butter has melted, add a pinch of salt and let the marrow brown.

Then add the rice, toast for a few minutes using a wooden spoon, when it has reached a golden colour, add the wine and let it evaporate.

At the end of the procedure, add a ladle of broth and, keeping the flame high, repeat the addition until it evaporates.

When the rice has reached the ideal cooking point, add the saffron after diluting it in a ladle of hot broth.

If necessary, adjust the flavor at this stage.

When the rice has reached the ideal cooking point, add the remaining butter and the grated Grana cheese to the pan, let it mix and remove from the heat.

Now that all the ingredients have taken shape, all that remains is to plate. A genuine dish thanks to the Milanese tradition... Enjoy your meal!