Risotto alla milanese con ossobuco
Directions
- 1Take the slices of ossobuco and use a knife to remove the fatty part around the meat.
- 2With the tip of the knife, cut the white nerves of the meat and beat it lightly.
- 3Flour the slices of ossobuco.
- 4Take 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.
- 5Deglaze with white wine and then add a mixture of sage, rosemary, garlic and grated lemon zest.
- 6Add 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.
- 7Once cooked, take the ossobuco and keep it warm and filter the cooking juices which you will put back on the heat to thicken.
- 8Now, prepare the risotto.
- 9Take a saucepan, add a knob of butter and the minced half onion.
- 10As soon as the onion begins to brown, take the marrow from the ossobuco and chop it with a knife.
- 11Add the marrow to the minced onion and continue by adding the rice.
- 12Toast 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!).
- 13Continue cooking the risotto, adding hot broth when necessary and, halfway through cooking, add the saffron dissolved in hot water.
- 14When the risotto is cooked, remove it from the heat, add a knob of butter and a handful of grated Parmesan cheese and stir.
- 15Let it rest for 1 minute with the lid on and then serve.
- 16Serve 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
- farina 00
- burro
- olio d’oliva
- 1 spicchio aglio
- rosmarino fresco
- salvia fresca
- 1 scorza grattugiata di limone
- 1/2 bicchiere vino bianco
- 1 mestolo brodo di carne
- mezza cipolla
- 200 gr. riso carnaroli
- 1/2 bicchiere vino bianco
- facoltativo brodo di carne
- 1 bustina zafferano a fili
- parmigiano grattugiato
- burro
- 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.
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