Osso Bucco with Risotto Milanese
Osso Bucco, literally meaning bone with a hole, is a traditional Italian stew of veal, onions and leeks in white wine. Many versions also include tomatoes. Risotto Milanese is the classic Italian risotto and the classic accompaniment for osso bucco.
1/4 cup butter
1 tbl olive oil
1 large onion, chopped
1 leek, finely chopped
3 tbls flour
4 large pieces of veal shank, osso bucco cut
2½ cups dry white wine
salt and pepper
For the Risotto:
2 tbl butter
1 onion, finely chopped
1¾ cups risotto rice
4 cups boiling chicken stock
½ tsp saffron threads
¼ cup white wine
¾ cup Parmesan cheese, courseley grated
- Heat the butter and oil until sizzling in a large frying pan. Add the onion and leek, and cook gently for about 5 minutes without browning the onions.
- Season the flour and toss the veal in it, then add them to the pan and cook over high heat until they brown.
- Gradually stir in the wine and heat until simmering. Cover the pan and simmer for 1½ hours, stirring occasionally, until the meat is very tender.
- Use a draining spoon the transfer the veal to a warm serving dish. Then boil the sauce rapidly until reduced and thickened to the desired consistancy.
- Make the risotto about 30 minutes before the end of the cooking time for the veal. Melt the butter in a large pan and cook the onion until softened.
- Stir in the rice to coat all the grains in butter. Add a ladleful of boiling chicken stock and mix well. Continue adding the boiling stock a ladleful at a time, allowing each portion to be absorbed before adding the next. The whoel process takes about 20 minutes.
- Pound the saffron threads in a mortar, then stir in the wine. Add the saffron-scented wine to the risotto and cook for a final 5 minutes. Remove the pan from the heat and stir in the Parmesan.
- Spoon some risotto onto each plate, then add some veal. Serve immediately.