1Take the slices of ossobuco and use a knife to remove the fatty part around the meat.
2Take the slices of ossobuco and use a knife to remove the fatty part around the meat.
3Take the slices of ossobuco and use a knife to remove the fatty part around the meat.
4With the tip of the knife, cut the white nerves of the meat and beat it lightly.
5With the tip of the knife, cut the white nerves of the meat and beat it lightly.
6With the tip of the knife, cut the white nerves of the meat and beat it lightly.
7Flour the slices of ossobuco.
8Flour the slices of ossobuco.
9Flour the slices of ossobuco.
10Take a saucepan, add a drizzle of olive oil and a knob of butter, and as soon as the butter has melted, place the slice of ossobuco in it and brown it on one side and then on the other.
11Take a saucepan, add a drizzle of olive oil and a knob of butter, and as soon as the butter has melted, place the slice of ossobuco in it and brown it on one side and then on the other.
12Take a saucepan, add a drizzle of olive oil and a knob of butter, and as soon as the butter has melted, place the slice of ossobuco in it and brown it on one side and then on the other.
13Deglaze with white wine and then add a mixture of sage, rosemary, garlic and grated lemon zest.
14Deglaze with white wine and then add a mixture of sage, rosemary, garlic and grated lemon zest.
15Deglaze with white wine and then add a mixture of sage, rosemary, garlic and grated lemon zest.
16Add a ladle of hot meat broth (or boiling water) and put in a hot oven at 180 C for about 20-30 minutes, adding salt towards the end of cooking.
17Add a ladle of hot meat broth (or boiling water) and put in a hot oven at 180 C for about 20-30 minutes, adding salt towards the end of cooking.
18Add a ladle of hot meat broth (or boiling water) and put in a hot oven at 180 C for about 20-30 minutes, adding salt towards the end of cooking.
19Once cooked, take the ossobuco and keep it warm and filter the cooking juices which you will put back on the heat to thicken.
20Once cooked, take the ossobuco and keep it warm and filter the cooking juices which you will put back on the heat to thicken.
21Once cooked, take the ossobuco and keep it warm and filter the cooking juices which you will put back on the heat to thicken.
22Now, prepare the risotto.
23Now, prepare the risotto.
24Now, prepare the risotto.
25Take a saucepan, add a knob of butter and the minced half onion.
26Take a saucepan, add a knob of butter and the minced half onion.
27Take a saucepan, add a knob of butter and the minced half onion.
28As soon as the onion begins to brown, take the marrow from the ossobuco and chop it with a knife.
29As soon as the onion begins to brown, take the marrow from the ossobuco and chop it with a knife.
30As soon as the onion begins to brown, take the marrow from the ossobuco and chop it with a knife.
31Add the marrow to the minced onion and continue by adding the rice.
32Add the marrow to the minced onion and continue by adding the rice.
33Add the marrow to the minced onion and continue by adding the rice.
34Toast the rice for a couple of minutes, deglaze with the white wine and, when the alcohol has evaporated, add a ladle of hot meat broth (if you don't have meat broth you can use boiling water; the cooking juices of the ossobuco are already tasty!).
35Toast the rice for a couple of minutes, deglaze with the white wine and, when the alcohol has evaporated, add a ladle of hot meat broth (if you don't have meat broth you can use boiling water; the cooking juices of the ossobuco are already tasty!).
36Toast the rice for a couple of minutes, deglaze with the white wine and, when the alcohol has evaporated, add a ladle of hot meat broth (if you don't have meat broth you can use boiling water; the cooking juices of the ossobuco are already tasty!).
37Continue cooking the risotto, adding hot broth when necessary and, halfway through cooking, add the saffron dissolved in hot water.
38Continue cooking the risotto, adding hot broth when necessary and, halfway through cooking, add the saffron dissolved in hot water.
39Continue cooking the risotto, adding hot broth when necessary and, halfway through cooking, add the saffron dissolved in hot water.
40When the risotto is cooked, remove it from the heat, add a knob of butter and a handful of grated Parmesan cheese and stir.
41When the risotto is cooked, remove it from the heat, add a knob of butter and a handful of grated Parmesan cheese and stir.
42When the risotto is cooked, remove it from the heat, add a knob of butter and a handful of grated Parmesan cheese and stir.
43Let it rest for 1 minute with the lid on and then serve.
44Let it rest for 1 minute with the lid on and then serve.
45Let it rest for 1 minute with the lid on and then serve.
46Serve your Milanese risotto with the ossobuco that you have kept warm and with 1-2 tablespoons of the cooking juices from the ossobuco itself.
47Serve your Milanese risotto with the ossobuco that you have kept warm and with 1-2 tablespoons of the cooking juices from the ossobuco itself.
48Serve your Milanese risotto with the ossobuco that you have kept warm and with 1-2 tablespoons of the cooking juices from the ossobuco itself.
Ingredients
2 fette ossobuco
2 fette ossobuco
2 fette ossobuco
farina 00
farina 00
farina 00
burro
burro
burro
olio d’oliva
olio d’oliva
olio d’oliva
1 spicchio aglio
1 spicchio aglio
1 spicchio aglio
rosmarino fresco
rosmarino fresco
rosmarino fresco
salvia fresca
salvia fresca
salvia fresca
1 scorza grattugiata di limone
1 scorza grattugiata di limone
1 scorza grattugiata di limone
1/2 bicchiere vino bianco
1/2 bicchiere vino bianco
1/2 bicchiere vino bianco
1 mestolo brodo di carne
1 mestolo brodo di carne
1 mestolo brodo di carne
mezza cipolla
mezza cipolla
mezza cipolla
200 gr. riso carnaroli
200 gr. riso carnaroli
200 gr. riso carnaroli
1/2 bicchiere vino bianco
1/2 bicchiere vino bianco
1/2 bicchiere vino bianco
facoltativo brodo di carne
facoltativo brodo di carne
facoltativo brodo di carne
1 bustina zafferano a fili
1 bustina zafferano a fili
1 bustina zafferano a fili
parmigiano grattugiato
parmigiano grattugiato
parmigiano grattugiato
burro
burro
burro
sale
sale
sale
Equipment
knifecasseroleoven
Tips
In other recipes, it is possible to cook the ossobuco on the fire, covering it with a lid.
If you want, you can also add a little grated lemon zest.