Rice Timballo with Porcini and Ossobuco

Method

1. Make cuts in the connective tissue of the veal ossobuco to prevent curling during cooking. Lightly flour the ossobuco.
2. Finely dice celery, carrot, and onion for the mirepoix.
3. Heat olive oil in a heavy pot. Sear the ossobuco on both sides until browned. Season with salt. Remove and set aside.
4. Add a few knobs of butter to the pot, then add the mirepoix. Cook gently over low heat until softened.
5. Return the ossobuco to the pot. Deglaze with white wine and brandy. Increase heat and let the alcohol evaporate.
6. Add enough meat broth to cover the ossobuco. Add black pepper and herbs (bay leaf, thyme). Simmer for about 1 hour 15 minutes, until the meat falls off the bone.
7. While the ossobuco cooks, prepare the fresh porcini mushrooms: clean them with a damp cloth (do not wash with water). Slice them.
8. Sauté the porcini in hot olive oil with salt and garlic cloves. Cook briefly and set aside, reserving some for the filling.
9. Prepare the mushroom broth: rehydrate dried porcini mushrooms in water. Add to the broth along with black pepper, bay leaf, and thyme. Keep hot.
10. Heat the mushroom broth. In a separate pan, toast 500g of carnaroli rice with a pinch of salt until the rice becomes translucent and hot to the touch.
11. Gradually add the hot mushroom broth to the rice, stirring constantly. After about 5 minutes, add the sautéed porcini (reserving some for the filling).
12. After about 10 minutes of cooking, stop adding broth. The rice should be al dente and quite dry. Let it rest off the heat for 2 minutes.
13. Mantecare: add cold butter and very cold grated Parmesan cheese. Stir vigorously. The risotto should be dry. Spread it on a tray to cool.
14. Prepare a 26 cm ring mold: butter it generously and coat with breadcrumbs, making sure all crevices are covered.
15. Line the mold with the cooled risotto, pressing it against the sides to create a deep well. Reserve some risotto for the top.
16. Fill the well with shredded ossobuco (from step 6), a few spoonfuls of its cooking liquid, the reserved porcini, fresh thyme leaves, diced Rosa Camuna and Montasio cheese, and more grated Parmesan.
17. Cover the filling with the remaining risotto, smoothing the top. Sprinkle with breadcrumbs, grated Parmesan, and a few flakes of butter.
18. Bake in a preheated oven at 160°C (320°F) for 45-50 minutes, until golden and crispy.
19. Let the timballo rest for 15-20 minutes before unmolding. Serve with a drizzle of the ossobuco cooking liquid.