# Risotto alla milanese con ossobuco

A classic dish from Lombard cuisine, risotto alla milanese with ossobuco is a flavorful combination of saffron-infused risotto served with braised veal shanks.

- Servings: 2 servings
- Total time: 1 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

1. Take the slices of ossobuco and use a knife to remove the fatty part around the meat.
2. With the tip of the knife, cut the white nerves of the meat and beat it lightly.
3. Flour the slices of ossobuco.
4. Take 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.
5. Deglaze with white wine and then add a mixture of sage, rosemary, garlic and grated lemon zest.
6. Add 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.
7. Once cooked, take the ossobuco and keep it warm and filter the cooking juices which you will put back on the heat to thicken.
8. Now, prepare the risotto.
9. Take a saucepan, add a knob of butter and the minced half onion.
10. As soon as the onion begins to brown, take the marrow from the ossobuco and chop it with a knife.
11. Add the marrow to the minced onion and continue by adding the rice.
12. Toast 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!).
13. Continue cooking the risotto, adding hot broth when necessary and, halfway through cooking, add the saffron dissolved in hot water.
14. When the risotto is cooked, remove it from the heat, add a knob of butter and a handful of grated Parmesan cheese and stir.
15. Let it rest for 1 minute with the lid on and then serve.
16. Serve your Milanese risotto with the ossobuco that you have kept warm and with 1-2 tablespoons of the cooking juices from the ossobuco itself.

## Equipment

- knife
- casserole
- oven

## 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.

## Source

- Original video: https://www.ilcuoreinpentola.it/ricette/ricette-delle-feste/risotto-alla-milanese-con-ossobuco/
- Recipe page: https://www.cliprecipe.com/recipe/9ba0061d-4ec2-4309-88bd-8c1d67d8623f
- Extracted: 2025-05-12

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt