ItalianMilanese
Risotto alla Milanese with Ossobuco
by Federico Fusca Chef · 332K subscribers on YouTube
A true Milanese risotto, creamy with saffron, paired with tender ossobuco braised with shallots and white wine. The marrow enriches both the meat and the risotto for an authentic, hearty dish.
- Difficulty
- medium
Ingredients
11 items- Ossibuchi (Ossobuco)Veal shanks with marrow
- ShallotsFinely chopped
- Extra Virgin Olive OilFor the base
- SaltTo taste
- PepperTo taste
- Vino Bianco (Prosecco)For deglazing and wetting the rice
- RiceCarnaroli or other risotto rice
- Saffron ThreadsMacerated in water before use
- Meat BrothFor cooking the risotto
- ButterFor mantecatura
- Parmigiano ReggianoGrated, for mantecatura
Method
- Prepare a base of finely chopped shallots in extra-virgin olive oil.
- Add the ossobuchi and toast them for about 10 minutes.
- Season with salt and pepper, then deglaze with white wine (Prosecco).
- Cover and let the ossobuchi cook for 1 hour.
- Meanwhile, macerate saffron pistils in a little water.
- Wet the rice with white wine and let it absorb.
- Add the macerated saffron and cook the rice with meat broth until al dente.
- Remove the risotto from the heat, add butter and Parmigiano Reggiano, and mantecare (stir vigorously to make it creamy).
- Plate the risotto and top with the ossobuco.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
