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Ossobuco alla Milanese with Yellow Risotto

17/11/2023

Ossobuco alla Milanese with yellow risotto is a traditional Lombard dish that embodies the richness of northern Italian cuisine flavors. I present the recipe with enthusiasm.

Ingredients for ossobuco:

  • 4 slices of veal ossobuco (with marrow)
  • Flour, as needed for dusting the ossobuco
  • 50 g of butter
  • 1 onion, finely chopped
  • 100 ml of white wine
  • 500 ml of meat broth
  • 1 clove of garlic
  • 1 sprig of rosemary
  • Grated zest of 1 (untreated) lemon
  • Salt and pepper to taste

Ingredients for the yellow risotto:

  • 320 g of carnaroli rice
  • 1 small onion, finely chopped
  • 1 liter of meat or vegetable broth
  • 0.1 g of saffron powder (or several sachets)
  • 50 g of butter
  • 50 g of grated Parmesan cheese
  • Salt to taste
  • Extra virgin olive oil to taste

Preparation of the ossobuco:

  1. Lightly flour the ossobuco slices.
  2. In a large skillet, melt the butter and brown the floured ossobuchi on both sides until they are golden.
  3. Add the chopped onion and sauté until it becomes transparent.
  4. Deglaze with white wine and let it evaporate.
  5. Add the meat broth to cover the ossobuchi, along with the clove of garlic, rosemary, and lemon zest, then season with salt and pepper.
  6. Cover with a lid and cook over low heat for about 1 hour and 30 minutes, or until the meat is tender and the sauce has reduced.

Preparation of the yellow risotto:

  1. In a large pot, fry the chopped onion with a little oil until it becomes transparent.
  2. Add the rice and toast it for a couple of minutes.
  3. Bring the broth to a boil and start adding it to the rice a little at a time, stirring constantly.
  4. Halfway through cooking, dissolve the saffron in a small amount of hot broth and add it to the rice, stirring.
  5. Continue adding broth until the rice is fully cooked (about 18 minutes), always keeping the risotto creamy.
  6. Once the rice is cooked, turn off the heat, add the butter and Parmesan, and stir to cream the risotto.

Serve the ossobuco piping hot with its cooking juices and accompanied by the yellow risotto.

Curiosity

The special touch of this recipe is the “gremolada,” a mixture of chopped parsley, garlic, and grated lemon zest, which is often sprinkled on the ossobuco before serving to add a burst of freshness to the dish. For a more “Italianized” touch, you could also add this gremolada to your yellow risotto before serving.

Ossobuco alla Milanese with Yellow Risotto