Osso Bucco with Risotto Milanese
Ingredients
- ¼ cup butter
- ¼ cup white wine
- ½ tsp saffron threads
- 4 cup boiling chicken stock
- ¾ cup risotto rice
- 1 onion, finely chopped
- 2 tbsp butter
- salt and pepper
For the Risotto:
- 2½ cup dry white wine
- 4 large pieces of veal shank, osso bucco cut
- 3 tbsp flour
- 1 leek, finely chopped
- 1 large onion, chopped
- 1 tbsp olive oil
- ¾ cup Parmesan cheese, coarsely grated
Instructions
- 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 consistency.
- 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 whole 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.
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.
