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Turkey Ossobuco with Risotto

17/11/2023

Turkey ossobuco is a lighter alternative to the traditional Milanese veal ossobuco. Here’s how to prepare it along with the risotto, which perfectly complements this flavorful main course.

Ingredients for Turkey Ossobuco:

  • 4 slices of turkey ossobuco
  • Flour as needed
  • 50 g of butter
  • 1 finely chopped onion
  • 1 finely chopped carrot
  • 1 finely chopped celery stalk
  • 250 ml of chicken or vegetable broth
  • 125 ml of dry white wine
  • Salt and pepper as needed
  • Grated zest of 1 lemon (for the gremolata)
  • Chopped fresh parsley (for the gremolata)

Ingredients for the Risotto:

  • 320 g of Carnaroli or Arborio rice
  • 1 small finely chopped onion
  • 50 g of butter
  • 1 liter of hot chicken or vegetable broth
  • ½ glass of dry white wine
  • Salt as needed
  • 50 g of grated Parmesan cheese
  • A bunch of chopped fresh parsley (optional)

Preparation of the Turkey Ossobuco:

  1. Lightly flour the ossobuco slices.
  2. In a large skillet, melt the butter and brown the ossobuco slices on both sides until golden. Remove the meat and set it aside.
  3. In the same skillet, add the chopped onion, carrot, and celery and sauté until soft.
  4. Put the ossobuco back in the skillet with the sautéed vegetables and add the white wine. Let the alcohol evaporate.
  5. Add the hot broth to cover the ossobuco, season with salt and pepper, and cook over low heat for about 1 hour or until the meat becomes tender.
  6. Prepare the gremolata by mixing together the grated lemon zest and chopped parsley and sprinkle the ossobuco with this mixture just before serving.

Preparation of the Risotto:

  1. In another pot, sauté the finely chopped onion with half of the butter until it becomes translucent.
  2. Add the rice and toast it for a couple of minutes, stirring constantly.
  3. Deglaze with the white wine and let it evaporate.
  4. Add the broth one ladle at a time, waiting for the rice to absorb the liquid before adding more. This will take about 16-18 minutes.
  5. When the rice is al dente, remove from heat, add the remaining butter and Parmesan, and stir well to cream.
  6. Serve the hot risotto with the turkey ossobuco on top or to the side.

Curiosity

Ossobuco with gremolata is a typical Milanese finish that adds a touch of freshness and scent to the dish with the zestiness of lemon and parsley, balancing the rich and intense taste of the stewed meat. In the case of turkey ossobuco, it tends to enhance the delicacy of this white meat.